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!