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Southeast Asian Mixed Salad with Spicy Peanut Dressing

Food Network Canada
YIELDS
4 servings
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Ingredients

Salad

1 1
lb(s) package firm tofu
1
Tbsp vegetable oil
2
cup green beans, trimmed
¼
cabbage, cut in chunks
2
cup bean sprouts
½
English cucumber, sliced
1
field cucumber, sliced
½
pineapple, skin removed, and, cut in chunks
4
hard-cooked egg, quartered

Peanut Dressing

1
Tbsp vegetable oil
1
Tbsp minced fresh ginger, root
3
cloves garlic, minced
¼
cup soy sauce
2
Tbsp chopped fresh coriander
2
Tbsp rice vinegar
1
tsp finely grated lime, rind
2
Tbsp lime juice
2
Tbsp fancy molasses
½
tsp minced hot chili pepper
½
cup smooth peanut butter
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Directions

Step 1

Cut tofu in half horizontally. Place on flat plate; place another plate on top to weigh down. Let stand for 15 minutes. Drain off water; pat tofu dry. In non-stick skillet, heat oil over medium high heat; cook tofu, turning once, for 3 to 4 minutes or until golden. Let cool.

Step 2

Meanwhile, in large pot of boiling salted water, cook green beans for about 4 minutes or until tender-crisp. Remove with slotted spoon and cool under cold water; drain on towels.

Step 3

In same pot of boiling water, repeat with cabbage, cooking for 4 minutes. Repeat with bean sprouts, cooking for 10 seconds.

Step 4

Slice tofu. In shallow bowl, attractively arrange tofu, green beans, cabbage, bean sprouts, cucumber, pineapple and eggs. Top with peanut dressing.

Step 5

In small skillet, heat oil set over medium heat. Cook ginger and garlic, stirring, for 3 minutes or until softened; set aside.

Step 6

In small bowl, whisk together soy sauce, coriander, vinegar, lime rind and juice, molasses and chili pepper. Whisk in ginger mixture, peanut butter and 3 tablespoons (50 mL) warm water. Serve with salad.

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