Shanghai Tofu and Peanut Salad

Shanghai Tofu and Peanut Salad created by Bergy

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

Ready In:
1hr 5mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

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

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. J-Lynn
    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!
  2. mianbao
    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.
  3. Bergy
    Shanghai Tofu and Peanut Salad Created by Bergy
  4. Derf2440
    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. Bergy
    Shanghai Tofu and Peanut Salad Created by Bergy
Advertisement

Find More Recipes