Thai Hot and Sour Salad With Crispy Tofu
Adapted from a recipe in Natural Health Magazine
Serves 4
8 ounces baked tofu
Dressing:
2 red chilies, de-seeded if large
2 cloves garlic
4 tablespoons light soy sauce
4 tablespoons lime juice
4 tablespoons Splenda (or other sweetener)
Salad:
11 ounces rutabaga, grated
2/3 cup green beans, sliced lengthwise
1 red bell pepper, cored and thinly sliced
4 green onions, sliced
2 handfuls of fresh mint leaves
1/2 cup toasted peanuts, ground
1. Prepare the baked tofu, according to instructions.
2. While the tofu is baking, make the dressing by pounding all the
ingredients in a heavy mortar or by processing them in a blender. Combine the
rutabaga, beans, bell pepper, green onions, mint, and half the peanuts. Toss
with half the dressing.
3. Spoon the salad onto plates and top with tofu. Toss with the remaining
dressing and sprinkle with the remaining peanuts.
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