🫙 From the Spice Rack
peanut tofu salad
Peanut Tofu Salad 1 (16 ounce) block tofu 3/4 pound bean sprouts 1 medium-size cucumber, peeled, if desired 2/3 cup shredded carrot 3 green onions, including tops, thinly sliced
maineasy
Ingredients8 items
Ingredients
- 1(16 ounce) block tofu
- 3/4poundbean sprouts
- 1medium-size cucumber, peeled, if desired
- 2/3cupshredded carrot
- 3green onions, including tops, thinly sliced
- 3/4cupcoarsely chopped salted peanuts
- 1/4cupwhite wine vinegar
- 2tablespoongranulated sugar
Directions
- 1
Peanut Tofu Salad 1 (16 ounce) block tofu 3/4 pound bean sprouts 1 medium-size cucumber, peeled, if desired 2/3 cup shredded carrot 3 green
- 2
Drain in colander for 15 minutes, then place between paper towels and gently press out excess water
- 3
Place tofu on a rack set in a shallow rimmed baking pan and brush all surfaces with oil
- 4
Bake at 350 degrees F for 20 minutes
- 5
When cool, cut tofu into 1/4 x 1/4 x 1-inch strips and gently mix into dressing
- 6
cover and chill for 30 minutes or up to 24 hours
- 7
Cook bean sprouts in boiling water for 10 seconds
- 8
then drain