Shanghai Tofu And Peanut Salad

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (1 lb) package medium firm tofu
• salad oil
• 3/4 lb bean sprouts
• 1 medium cucumber
• 1 cup shredded carrot
• 3 green onions, thinly sliced (including tops)
• 3/4 cup coarsely chopped salted peanuts
• fresh coriander sprig (cilantro)
• green onion, sliced diagonally into 1/4 inch pieces
• 1/4 cup wine vinegar
• 2 tablespoons sugar
• 2 tablespoons salad oil
• 1 tablespoon soy sauce
• 1 1/2 teaspoons sesame oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper (cayenne)

Recipe

• 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.