Salad with Coconut Peanut Dressing

INGREDIENTS

• 1 pound firm tofu, cut through thickness into 1/2 inch thick slices
• 2 quarts water
• 1 pound string beans, cut into 1 1/2 inch lengths
• 3 medium size carrots, cut into matchstick shreds
• 1 pound smallest possible red potatoes
• 1 head cauliflower, broken into florets
• 1/4 cup corn oil
• 1/2 pound beans prouts, rinsed and drained
• to serve:
• 1 head iceberg lettuce
• indonesian peanut coconut dressing

DIRECTIONS

• Wrap the tofu slices in paper towels or a cotton dish towel and place a heavy weight. let stand for 30 minutes to press out the excess water. cut into matchstick size shreds about 2 inches long and 1/2 inch thick.
• Bring the water to a oil in a large pot. separately cook the string beans, carrots, potatoes and cauliflower until just tender, rinsing each vegetables under cold running water once it is cooked and draining thoroughly. cut the potatoes into slices about 1/2 inch thick.
• Heat a wok or a large heavy skillet over high heat until very hot. add the oil and heat until very hot. fry the tofu until golden brown, turning several times. remove with a slotted spoon and drain on paper towels.
• Arrange the string beans in a layer on top of the lettuce, then arrange the fried tofu, the carrots, potatoes, cauliflower and bean sprouts in separate concentric circles on top.
• Pour the warm peanut coconut dressing over the vegetables.