Ingredients:
200 gm cauliflower
200 gm broccoli
250 gm carrots
150 gm tofu
15 ml oil
2 eggs
1 bag of salad leaves
150 gm bean sprouts
100 gm button mushrooms, sliced
Peanut sauce:
125 gm peanuts
30 ml oil
1 onion, chopped
1 garlic clove, crushed
10 ml each chili and soy sauce
20 ml lemon juice
5 ml brown sugar
200 ml coconut milk
Method:
Blanch the cauliflower, broccoli florets and mushrooms. Set aside. Julienne the carrots, and blanch.Set aside. Drain the tofu, cut into 1-cm cubes. Heat the oil in a large frying pan. Beat the eggs with a fork, and pour into the pan to make a large, thin omelette. When firm, remove the omelette from the pan and roll it up. Slice to form decorative spirals. Set aside. Arrange the salad leaves and vegetables on a salad platter. Top with tofu, sprouts and omelette curls. Serve sauce separately.
Sauce:
Finely grind the peanuts. Heat the oil in a medium saucepan. Add onion and garlic, and saute until golden. Add the chili sauce. Cook for a further two minutes, then add the soy sauce, lemon juice, sugar and ground peanuts, stirring well. Stir in the coconut milk and allow to simmer for three minutes. The sauce should be thick and creamy.
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