TOFU AND CUCUMBER SALAD WITH SPICY PEANUT SAUCE
Serves six

Ingredients
For the spicy peanut sauce:
4 cloves garlic, minced
1 tablespoon sesame oil, or sesame chilli oil
1/4 cup ground red New Mexican chili
1/2 cup mushroom soy or regular soy sauce
1/2 cup hoisin sauce
1/4 cup sautéed onions
1/4 cup rice vinegar
1 cup dry roasted peanuts, or substitute 2/3 cup chunky peanut butter

Tofu and Cucumber Salad
1 medium cabbage, green or red cabbage or iceberg lettuce, shredded
1 pound block firm tofu, cut in 3/4-inch cubes
3 cucumbers, peeled, seeded and cubed

Method
Sauté the garlic in the oil in a pan until golden. Stir in the chili powder and then stir in the soy, hoisin, onions, vinegar, and peanuts. Bring the mixture to a simmer, remove it from the heat and let it cool slightly. Using a hand blender, food processor, or standard blender, process the mixture until it is very smooth and let it cool thoroughly. Divide the cabbage between six salad plates and arrange the tofu and cucumber in an attractive pile on the top. Drizzle with the peanut sauce and serve immediately.