Indonesian Garden Salad

Serves 4


1 Firm Tofu,well drained & cubed ½
3 tbsp Vegetable Oil
1 cup Bean Sprouts
½ cup Green Beans, topped and tailed, then sliced
1 medium Potato, boiled, peeled and sliced
½ cup Seedless Cucumber, cut into thin circles
1 small Carrot, peeled and sliced
4 Cabbage Leaves, shredded
¼ cup Red Bell Pepper, sliced thin
½ cup Cauliflower, cut into bite-sized pieces
1 cup Asian Family Satay Peanut Sauce
12 Shrimp Crackers
2 Hard boiled eggs, sliced

Cooking Instructions

In a wok, or frying pan heat oil then gently brown all sides of tofu. Remove from pan drain any exess oil. In a boiling pot of water, individually blanch the green beans, carrot, cauliflower and cabbage leaves individually for 1-2 minutes, do not over cook, vegetables should still not be too soft, drain well. Arrange Tofu and all vegetables on a large platter. Heat Asian Family Satay Peanut Sauce. Pour sauce over salad and toss or serve sauce on the side. Garnish with cooked, crumbled Shrimp Crackers and egg.