3/4 c. vegetable oil
5 tbsp. rice vinegar
1 tbsp. soy sauce
3 tbsp. sugar
1 tbsp. ginger, diced
2 bunches radishes, sliced
2 pkgs. frozen petite peas
2 c. carrots, shredded
2 cans sm. corn cobs, cut in thirds
2 cans water chestnuts, sliced
1 lg. red onion, sliced
1 pkg. tofu
1 c. salted peanuts

Cut tofu crosswise into 1" slices. Let drain 15 minutes. Place between paper towels and gently press out moisture. Brush all sides with oil and bake at 350 degrees for 20 minutes. Cool and then cut into 1/4" x 1/2" x 1" strips. Mix all vegetables together, toss with dressing. Add tofu last. Serve on lettuce or chopped Chinese cabbage. Serves 10.