| 1 | c | Cubed, firm tofu (1/2-in. cubes |
| 2 | | Stalks celery, cut into julienne strips |
| 2 | | Carrots, shredded |
| 2 | | Italian plum tomatoes, cut into thin wedges |
| 1/2 | | Cucumber, thinly sliced |
| 1 | c | Fresh bean sprouts |
| 1 | c | Broccoli florets |
| 1/2 | c | Szechuwan Peanut Dressing |
| | Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional |
| | DRESSING |
| 1/3 | c | Peanut butter, smooth or crunchy |
| 1/2 | c | Hot vegetable stock or hot water |
| 1 | ts | Soy sauce |
| 2 | tb | Rice vinegar |
| 2 | tb | Safflower oil |
| 2 | | Cloves garlic, minced |
| 1/2 | ts | Dry crushed red pepper (1 teaspoon if you prefer spicy flavoring |
