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    You are in: Home / Recipes / Vegetable and Tofu Salad With Peanut Dressing Recipe
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    Vegetable and Tofu Salad With Peanut Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Mikekey's Note:

    A version of an Indonesian salad. For spicier dressing, stir in sambal oelek or Sriracha.

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad

    Tofu

    Dressing

    Directions:

    1. 1
      To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes. Remove eggs from pan with a slotted spoon (save water in pan); rinse with cold water. Peel eggs; cut in half.
    2. 2
      Return water to a boil. Add carrot, and cook for 1 minute. Remove carrot with a slotted spoon; rinse with cold water, drain and place in a bowl.
    3. 3
      Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender. Remove green beans with a slotted spoon; rinse with cold water. Drain and place in a separate bowl.
    4. 4
      Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates. Set aside.
    5. 5
      To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes.
    6. 6
      Cut each tofu slice crosswise into 1/2-inch-thick strips. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.
    7. 7
      Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.
    8. 8
      To prepare dressing, combine all dressing ingredients in a bowl; stir with a whisk until smooth. (add more lime juice or water to thin it out to desired consistency).
    9. 9
      Serve each salad with about 3 tablespoons dressing.

    Ratings & Reviews:

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    Nutritional Facts for Vegetable and Tofu Salad With Peanut Dressing

    Serving Size: 1 (401 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 411.4
     
    Calories from Fat 245
    59%
    Total Fat 27.2 g
    41%
    Saturated Fat 5.2 g
    26%
    Cholesterol 186.0 mg
    62%
    Sodium 647.0 mg
    26%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 6.4 g
    25%
    Sugars 12.2 g
    49%
    Protein 23.0 g
    46%

    The following items or measurements are not included:

    Thai red curry paste

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