Spicy Thai Tofu Salad
1 1/2 pounds tofu
1 cup cucumber, julienned
1 cup carrot, julienned
1 cup mushrooms, sliced
1 small iceberg lettuce
1/2 pound lima beans, lightly cooked
1/3 cup peanuts, chopped
2 green onions, chopped
5 red and green chilies, chopped
1 1/2 tablespoons chili sauce
3 tablespoons soy sauce
2 teaspoons sugar
1/2 cup rice vinegar
1/2 cup tofu
Cut the tofu into cubes. Drain in a colander.
Put the lettuce on the bottom of a shallow bowl or attractive
serving dish. Place the tofu in the centre and surround it with
one mound each of cucumber, carrot, mushrooms and peanuts.
Refrigerate until chilled.
Combine the peanuts, green onions and chiles in a blender or food
processor and whip into a rough mixture.
Blend together the chili sauce, soy sauce, sugar, vinegar and tofu.
At serving time, sprinkle the topping mixture over the salad then
pour on the dressing. Toss at the table.