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Recipe Name: Warm Crisp-Fried Tofu Salad with Fresh Spinach (and spicy Peanut Sauce)
Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0

Directions: Soak the soybeans in a bowl of cool water for about 10 minutes. Drain, and with your fingers or a sharp paring knife, remove the skins. Cook the soybeans in a small saucepan of boiling water for 3 minutes, or until tender. Drain. Heat the oil to 350 degrees in a large skillet or flat-bottomed wok. Pat the tofu dry again if mnecessary. Add the tofu to the oil and cook until golden on both sides, about 5 minutes. Remove with a slotted spoon and place on paper towels to drain. Cut the todu into 1/2 inch cubes. Place in a large bowl, add the soybeans, carrots and scallion, and mix well. To Serve: Divid the spinach (or baby arugula) among four plates and spoon the tofu mixture over it. Pour the sauce over the top. Sprinkle with the roasted peanuts and cilantro and serve immediately.

Ingredients:
1/2 shelled fresh or frozen soybeans
1 coybean oil or oil, corn
8 Package(s) firm, rinsed, drained and dried tofu
1/2 julienned carrot
1 cut into small dice scallions
2 baby (washed and dried) spinach
2 coarsely crushed unsalted roaste peanuts
2 Bunch(s) julienned fresh cilantro

Peanut Sauce
1 soybean oil or oil, corn
2 Pound(s) thinly sliced garlic
2 fresh, stemmed & thinly slic peppers, hot red
1 Ounce(s) soy sauce
1/4 whisked, unsweetened milk coconut
1 finely ground unsalted roasted peanuts
74/6789 Pound(s) sugar
1 rice wine vinegar 		Directions:
Heat the oil in a small saucepan over high heat. Add the garlic and hot peppers and cook until softened, about 1 minute. Add the soy sauce, coconut milk, peanuts, sugar, and rice wine vinegar, mix well and bring to a coil. Remove from the heat.

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