"A version of an Indonesian salad. For spicier dressing, stir in sambal oelek or Sriracha."
1 1/2 cups
1 1/2 cups
green beans, trimmed
1 1/2 cups
fresh bean sprouts
red bell pepper, seeded and cut into thin strips
English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices
( about 2 cups)
1 (14 ounce) packages
water-packed extra firm tofu, drained
Madras curry powder
creamy peanut butter
fresh lime juice
low sodium soy sauce
Thai red curry paste
To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes. Remove eggs from pan with a slotted spoon (save water in pan); rinse with cold water. Peel eggs; cut in half.
Return water to a boil. Add carrot, and cook for 1 minute. Remove carrot with a slotted spoon; rinse with cold water, drain and place in a bowl.
Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender. Remove green beans with a slotted spoon; rinse with cold water. Drain and place in a separate bowl.
Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates. Set aside.
To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes.
Cut each tofu slice crosswise into 1/2-inch-thick strips. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.
To prepare dressing, combine all dressing ingredients in a bowl; stir with a whisk until smooth. (add more lime juice or water to thin it out to desired consistency).
Serve each salad with about 3 tablespoons dressing.
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Vegetable and Tofu Salad With Peanut Dressing (cont.)