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.
For the Spicy Peanut Sauce:
4 cloves garlic, minced
1 tablespoon sesame oil, or sesame chili oil
1/4 cup ground red New Mexican chile
1/2 cup mushroom soy or regular soy sauce
1/2 cup hoisin sauce
1/4 cup sambal badjak (found in Asian markets) or substitute 1/4 cup sautéed onions
1/4 cup rice vinegar
1 cup dry roasted peanuts, or substitute 2/3 cup chunky peanut butter
For the Tofu and Cucumber Salad:
1 medium Napa cabbage, green or red cabbage or iceberg lettuce, shredded
1 pound block firm tofu, cut in 3/4-inch cubes
3 cucumbers, peeled, seeded and cubed
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.
Servings |
6 |
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