Spicy Vegan Salad!

kathleens spicy salad

Recently, I met up with my friend (and former drama teacher) Kathy Roth on the east side of the state to eat copious amounts of plant-based food at the Clean Plate Club in Shelby Township.  Kathy and I love talking about and eating delicious food.  Here’s her contribution to our vegan mofo community effort to share recipes all September long.

Spicy Bean Curd and Bean Sprout Salad

1 LARGE CUCUMBER SLICED THIN                         1 LARGE RED PEPPER/ FINE STRIPS

8 OZ. BEAN SPROUTS                                                10 OZ DEEP FRIED TOFU

2 LARGE RADISHES SLICED THIN                        1 CUP OF SNAP PEAS CHOPPED

1 TBS. OIL FOR FRYING TOFU                                1/4 CUP OF CHOPPED PEANUTS

2 TBS SOY SAUCE                                                      JUICE FROM ONE LIME

HANDFUL OF CILANTRO                        RED OR SERRANO CHILIES (OPTIONAL)

DRESSING: 1 CLOVE GARLIC, LIME JUICE, SOY SAUCE, BROWN SUGAR OR HONEY

DIRECTIONS:  COMBINE ALL VEGETABLES IN A BOWL. CUT TOFU INTO SMALL PIECES AND FRY IN PAN WITH OIL  AND 1 TBS.SOY SAUCE AND SET ASIDE.  IN A PAN SAUTÉ GARLIC FOR A FEW SECONDS.  THEN ADD LIME JUICE, SOY SAUCE AND SWEETENER.  ARRANGE TOFU ON TOP OF VEGETABLES.  SPRINKLE WITH PEANUTS. POUR DRESSING ON TOP. GARNISH WITH CILANTRO.

Kathy adds:” I love preparing colorful, tasty and nutritious meals that keep me, my friends and my family healthy.”  Thank you, Kathy!

Sue and Kathy

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