Tofu and Cucumber Salad with Spicy Peanut Sauce
Monday, 26 May 2008
This super spicy salad was created using a hybrid of Indonesian/Thai satay and Sichuan/Hunan peanut sauces. It transforms mild-mannered tofu and cukes into a memorable salad. Serve it with grilled meats or seafood. From the article Exotic & Spicy Salads.
At a glance
New Mexico Red
For the Spicy Peanut Sauce:
For the Tofu and Cucumber Salad:
Sauté the garlic in the oil in a pan until golden. Stir in the chile powder and then stir in the soy, hoisin, sambal badjak, vinegar, and peanuts. Bring the mixture to a simmer, remove it from the heat and let it cool slightly. Using a hand blender, food processor, or standard blender, process the mixture until it is very smooth and let it cool thoroughly.
Divide the cabbage between 6 salad plates and arrange the tofu and cucumber in an attractive pile on the top. Drizzle with the peanut sauce and serve immediately.