Shanghai Tofu and Peanut Salad

"This is one of my favorite recipes from the Sunset Favorite Recipes II cookbook. Prep time does not include the tofu marinading time."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Hey Jude photo by Hey Jude
Ready In:
1hr 5mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Cut tofu crosswise into 1-inch thick slices.
  • Let drain in a colander for 15 minutes, then place between paper towels and gently press out excess water.
  • Place tofu on a rack in a shallow rimmed baking pan and brush all surfaces with oil.
  • Bake in a 350° oven for 20 minutes.
  • Let cool, then cut into 1/4 by 1/4 by 1 inch strips.
  • Prepare Sesame Dressing and add tofu, stirring gently to coat.
  • Cover and refrigerate for 30 minutes or up to 24 hours.
  • Meanwhile, fill a 24-quart pan half-full with water.
  • Bring to a boil over high heat.
  • Add bean sprouts and cook for 10 seconds; then drain, rinse under cold water, and drain again.
  • Cover and refrigerate.
  • Peel cucumber, if desired, and cut in half lengthwise.
  • Scoop out and discard seeds, if large, and slice thinly; cover and refrigerate.
  • Just before serving, combine tofu and dressing, bean sprouts, cucumber, 2/3 C.
  • of the carrots, thinly sliced onions, and nuts in a large salad bowl; toss gently.
  • Garnish with remaining carrots, coriander, and diagonally sliced onions.
  • Sesame Dressing: Combine dressing ingredients and mix well.

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Reviews

  1. This is SO delicious! I added a cup and a half of brown rice to make it a little more substantial. My husband thinks this is the best thing he has EVER eaten. Seriously, he said if he found it at a restaurant, he'd go there every day.
     
  2. Very, very good! I am new to tofu, but we liked this! The dressing is WONderful. I marinated the tofu early in the morning, and it had lots of flavor for our 6pm dinner. Did not have bean sprouts, but served this over a bed of romaine, with rice on the side. I cut it in half for the two of us, but won't next time. Leftovers would be great!
     
  3. This is just a lovely salad. Baking the tofu gives it a somewhat different texture that is nice. I stuck to the recipe mostly, but was out of carrots - will try it with them next time, decreased the peanuts to 1/2 cup, and used about 4 tablespoons minced green onion, total. Will be eating this often. Thank you for posting the recipe.
     
  4. Wonderful tofu salad!! This was my first attempt at using tofu, it was a complete success, everyone loved it. And I will make it again!! Thanks for the help and a great recipe to learn how! Wonderful oriental flavour with lots of crunch! I marinated the tofu overnight. Thanks for posting!
     
  5. Delicious tasty salad - another member made this salad for me and I am so glad that she did. The tofu picks up the sesame oil flavor . The dressing ingredients brings all the flavors together - The salad is attractive and Oh so tasty - Thanks Hey Jude for posting a wonderful salad with that Oriental touch
     
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