Peanut Tofu Salad

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Cut tofu block crosswise into 1-inch thick slices. Drain in colander for 15 minutes, then place between paper towels and gently press out excess water. Place tofu on a rack set in a shallow rimmed baking pan and brush all surfaces with oil. Bake at 350 °F for 20 minutes.

When cool, cut tofu into 1/4 x 1/4 x 1-inch strips and gently mix into dressing; cover and chill for 30 minutes or up to 24 hours.

Cook bean sprouts in boiling water for 10 seconds; then drain. Rinse in cold water and drain again; cover and chill.

Cut cucumber in half lengthwise (remove seeds if large), slice thinly; cover and chill.

Just before serving, lightly toss together tofu, sprouts, cucumber, carrot, green onions and peanuts.

Serves 4 to 6.

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