Peanut Tofu Salad

== Description ==
=== Ingredients ===
* 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
* 3/4 cup coarsely chopped salted peanuts
Dressing
* 1/4 cup white wine vinegar
* 2 tablespoons granulated sugar
* 2 tablespoons vegetable oil
* 1 tablespoon shoyu
* 1 1/2 teaspoons sesame oil
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon Cayenne
== Directions ==
Cut tofu block crosswise into 1-inch thick slices. Drain in colander for 15 minutes, then place between paper towels and gently press out excess water. Place tofu on a rack set in a shallow rimmed baking pan and brush all surfaces with oil. Bake at 350 °F for 20 minutes.
When cool, cut tofu into 1/4 x 1/4 x 1-inch strips and gently mix into dressing; cover and chill for 30 minutes or up to 24 hours.
Cook bean sprouts in boiling water for 10 seconds; then drain. Rinse in cold water and drain again; cover and chill.
Cut cucumber in half lengthwise (remove seeds if large), slice thinly; cover and chill.
Just before serving, lightly toss together tofu, sprouts, cucumber, carrot, green onions and peanuts.
Serves 4 to 6.
=== Other Links ===
== See also ==
Category:Cucumber Recipes
Category:Mung bean sprout Recipes
Category:Sesame oil Recipes
Category:Soy Recipes
Category:Tofu Recipes
Category:White vinegar Recipes