Meatless Monday: Spicy Szechuan Sprout Salad
Sprouts star in this spicy salad. Roasted peanuts are delicious in place of or in addition to the tofu.
2 ounces mung bean sprouts
2 ounces broccoli or sunflower sprouts
4 ounces shiitake mushrooms, sliced and sautéed (stems removed)
2 green onions, thinly sliced
1/4 cup carrots, shredded or julienned
1 cup green cabbage, shredded
1 6-ounce package baked tofu, cubed
1 clove garlic, minced
2 tablespoons sesame oil
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 teaspoons chili garlic sauce (like Sriracha)
Preparation
In a large bowl, gently toss the sprouts, sautéed mushrooms, green onions, carrots, cabbage and tofu together. In a small bowl, mix the garlic, sesame oil, tamari, vinegar, sugar and chili sauce. Pour the sauce over the vegetable mix and gently toss to combine. Serve immediately.
Yield: 6 servings