Shanghai Tofu and Peanut Salad

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This is one of my favorite recipes from the Sunset Favorite Recipes II cookbook. Prep time does not include the tofu marinading time.

Ingredients Nutrition


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


Most Helpful

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.

Dawn Gusty March 27, 2003

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!

J-Lynn January 16, 2014

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.

mianbao November 17, 2006

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