Recipe for cooking peanut tofu salad

Super Salad Recipes :: Vegetarian Salads

Peanut Tofu Salad

1 (16 oz.) block tofu
3/4 lb. bean sprouts
1 med.-size cucumber, peeled, if desired
2/3 C. shredded carrot
3 green onions, including tops, thinly sliced
3/4 C. coarsely chopped salted peanuts

Dressing
1/4 C. white wine vinegar
2 Tbsp. sugar
2 Tbsp. canola oil
1 Tbsp. shoyu
1 1/2 tsp. sesame oil
3/4 tsp. salt
1/4 to 1/2 tsp. cayenne

Cut tofu block crosswise into 1-in. thick slices. Drain in colander for 15 min., 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 \ndegrees F for 20 min.

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

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 lrg.), slice thinly; cover and chill.

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

Servings 4 to 6.