Shanghai Tofu and Peanut Salad

Recipe by Hey Jude
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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