Stir-Fry Tofu Salad

• 1 cake tofu
• 1/4 lb. snow peas
• 1/2 c. mushrooms
• 2 carrots, peeled
• 2 sticks celery
• 1/2 c. broccoli flowerets
• 2/3 c. vegetable oil
• 4 1/2 Tbsp. lemon juice
• 3 tsp. honey
• 1 1/2 tsp. grated fresh ginger
• 4 1/2 Tbsp. soy sauce
• dash of sesame oil
• 4 green onions
• 1/2 c. unsalted roasted peanuts
• 1 c. bean sprouts
• 1/2 head Chinese cabbage

1. Drain the tofu well and press gently to remove any excess moisture. Cut into 1/2-inch cubes.
2. Trim the tops and tails from the snow peas.
3. Thinly slice the mushrooms with a sharp knife. Slice the carrots and celery thinly, cutting with your knife at an angle to produce diagonal cuts.
4. Trim the green onions and slice them in the same way as carrots and celery.

cake, snow peas, mushrooms, carrots, celery, broccoli flowerets, vegetable oil, lemon juice, honey, ginger, soy sauce, sesame oil, green onions, peanuts, bean sprouts, head chinese cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687560 (may not work)