Indonesian Vegetable Salad

• 1 cup tofu cubed
• 2 each celery stalks julienned
• 2 each carrots shredded
• 2 each italian plum (roma) tomatoes cut up
• 1/2 each cucumbers sliced
• 1 cup mung bean sprouts
• 1 cup broccoli florets
• 13 cup peanut butter
• 1/2 cup vegetable stock
• 1 teaspoon soy sauce, tamari
• 2 tablespoons rice vinegar
• 2 tablespoons safflower oil
• 2 cloves garlic minced
• 1/2 teaspoon red pepper flakes crushed

1. In a large bowl, gently toss together salad ingredients.
2. In a small bowl, combine dressing ingredients.
3. Pour over salad and toss again.
4. Top with garnish.
5. Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated.
6. For best quality, toss together just before serving.

celery, carrots, italian plum, cucumbers, bean sprouts, broccoli florets, peanut butter, vegetable stock, soy sauce, rice vinegar, safflower oil, garlic, red pepper

Taken from recipeland.com/recipe/v/indonesian-vegetable-salad-44770 (may not work)