Indonesian Tofu, Bean Sprout, and Cucumber Salad with Spicy Peanut Sauce
Adapted from Vegetarian Classics
Serves 4

1 recipe roasted tofu (recipe follows)

Peanut Sauce:
1/4 cup natural-style peanut butter
2 tbsp. tamari soy sauce
1 tbsp. lemon or lime juice
2 tbsp. firmly packed light brown sugar
1 garlic clove, minced
1/4 tsp. crushed red pepper flakes
3 tbsp. water

The Salad:
2 cups mung bean sprouts
1 small English cucumber, sliced 1/4 inch thick
1 scallion, very thinly sliced

1.  Chill the tofu thoroughly.

2.  To make the sauce: combine all the sauce ingredients in a small bowl and beat vigourously with a fork or small whisk until very smooth.

3.  To assemble the salad: spread 1/4 of the bean sprouts on each of 4 salald plates.  Layer on 1/4 of the cucumber, followed by 1/4 of the tofu.  Drizzle the sauce over each portion and garnish with the scallion.  (DT: I added another tablespoon or so of water to the dressing to thin it out a bit.)

Roasted Tofu

1 pound extra-firm tofu
1 1/2 tbsp. tamari soy sauce
1 tbsp. Asian sesame oil
1 tbsp. dry sherry

1.  Slice the tofu into 1/2-inch-thick slices.  Place them on a clean cotton towel or on paper towels.  use another towel or more paper towels to pat the tofu very dry.  Cut into 3/4 inch cubes.

2.  Combine the soy sauce, sesame oil, and sherry in a large bowl.  Add the tofu and use a rubber spatula to gently toss it with the marinade.  Let marinate at least 30 minutes, or cover and chill up to 24 hours.

3.  Preheat the oven to 450 degrees.

4.  Place the tofu and its marinade in a single layer in a large shallow baking dish.  Bake 30-35 minutes, or until golden all over and the marinade is absorbed.  Shake the dish after 15 minutes to prevent the tofu from sticking.  Can be served warm, room temperature, or cold.