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