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Shanghai Tofu and Peanut Salad

5.0(5)

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

by Hey Jude·published 2003-03-09

Soy/Tofu

Servings

(4–6)

Total time

1h 5m

prep 45 min

Calories / serving

479 kcal

Ingredients (16)

serves

Instructions (17 steps)

01Cut tofu crosswise into 1-inch thick slices.
02Let drain in a colander for 15 minutes, then place between paper towels and gently press out excess water.

03Place tofu on a rack in a shallow rimmed baking pan and brush all surfaces with oil.

04Bake in a 350° oven for 20 minutes.

05Let cool, then cut into 1/4 by 1/4 by 1 inch strips.

06Prepare Sesame Dressing and add tofu, stirring gently to coat.

07Cover and refrigerate for 30 minutes or up to 24 hours.

08Meanwhile, fill a 24-quart pan half-full with water.

09Bring to a boil over high heat.

10Add bean sprouts and cook for 10 seconds; then drain, rinse under cold water, and drain again.

11Cover and refrigerate.

12Peel cucumber, if desired, and cut in half lengthwise.

13Scoop out and discard seeds, if large, and slice thinly; cover and refrigerate.

14Just before serving, combine tofu and dressing, bean sprouts, cucumber, 2/3 C.

15of the carrots, thinly sliced onions, and nuts in a large salad bowl; toss gently.

16Garnish with remaining carrots, coriander, and diagonally sliced onions.

17Sesame Dressing: Combine dressing ingredients and mix well.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.