Tofu and Cucumber Salad with Spicy Peanut Sauce

This super spicy salad was created using a hybrid of Indonesian/Thai satay and Sichuan/Hunan peanut sauces. It transforms mild-mannered tofu and cukes into a memorable salad. Serve it with grilled meats or seafood. From the article Exotic & Spicy Salads.

Ingredients

For the Spicy Peanut Sauce:

• 4 cloves garlic, minced

• 1 tablespoon sesame oil, or sesame chili oil

• 1/4 cup ground red New Mexican chile

• 1/2 cup mushroom soy or regular soy sauce

• 1/2 cup hoisin sauce

• 1/4 cup sambal badjak (found in Asian markets) or substitute 1/4 cup sautéed onions

• 1/4 cup rice vinegar

• 1 cup dry roasted peanuts, or substitute 2/3 cup chunky peanut butter

For the Tofu and Cucumber Salad:

• 1 medium Napa cabbage, green or red cabbage or iceberg lettuce, shredded

• 1 pound block firm tofu, cut in 3/4-inch cubes

• 3 cucumbers, peeled, seeded and cubed

Instructions

Sauté the garlic in the oil in a pan until golden. Stir in the chile powder and then stir in the soy, hoisin, sambal badjak, vinegar, and peanuts. Bring the mixture to a simmer, remove it from the heat and let it cool slightly. Using a hand blender, food processor, or standard blender, process the mixture until it is very smooth and let it cool thoroughly.

Divide the cabbage between 6 salad plates and arrange the tofu and cucumber in an attractive pile on the top. Drizzle with the peanut sauce and serve immediately.