Indonesian Vegetable Salad

1 c Cubed, firm tofu (1/2-in.

-cubes 2 Stalks celery, cut into

-julienne strips 2 Carrots, shredded

2 Italian plum tomatoes, cut

-into thin wedges 1/2 Cucumber, thinly sliced

1 c Fresh bean sprouts

1 c Broccoli florets

1/2 c Szechuwan Peanut Dressing

Garnish: raisins, toasted -sesame seeds, fresh -watercress sprigs, or -unsalted peanuts, optional

--DRESSING

-- 1/3 c Peanut butter, smooth or

-crunchy 1/2 c Hot vegetable stock or hot

-water 1 ts Soy sauce

2 tb vinegar

2 tb Safflower oil

2 Cloves garlic, minced

1/2 ts Dry crushed red pepper (1

-teaspoon if you prefer -spicy flavoring In a large bowl, gently toss together salad ingredients. In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish. Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving. Hints: To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands. For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality "complete" protein. From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell DEEANNE at 04:41 EDT