Mixed Vegetable Salad
|Peanut sauce||1 Cup (16 tbs) (1 Recipe)|
|Bean curd||8 Ounce (Tofu)|
|Cooking oil||1 Tablespoon|
|Onion||1 Large, thinly sliced and separated into rings|
|Pea pods/Green beans||8 Ounce|
|Cauliflower flowerets||2 Cup (32 tbs)|
|Carrots||3 , cut into julienned strips|
|Hard-cooked eggs||3 , chilled and sliced|
|Fresh bean sprouts||2 Cup (32 tbs), snipped|
Prepare Peanut Sauce; set aside.
Place tofu in double thickness of cheesecloth or paper towels.
Press gently to extract as much moisture as possible.
Cut tofu into cubes; set aside.
If using onion, preheat a wok or medium skillet over medium-high heat; add cooking oil.
Stir-fry the onion over medium high heat for 4 to 5 minutes or till golden brown.
Drain onion on paper towels.
In a covered saucepan cook pea pods or beans, cauliflower flowerets, and carrot strips in a small amount of boiling salted water about 5 minutes or till just crisp tender; drain well.
Line a large serving platter with lettuce leaves.
Arrange tofu cubes, carrots, cauliflower, pea pods or beans, egg slices, and bean sprouts in layers atop lettuce leaves.
Top the vegetables with the cooked onion.
Serve at room temperature or cover and chill.
Pass Peanut Sauce to drizzle atop each serving.