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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
  • 3/4 cup coarsely chopped salted peanuts


  • 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

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  1. 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.
  2. Place tofu on a rack set in a shallow rimmed baking pan and brush all surfaces with oil.
  3. Bake at 350 degrees F for 20 minutes.
  4. 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.
  5. Cook bean sprouts in boiling water for 10 seconds; then drain. Rinse in cold water and drain again; cover and chill.
  6. Cut cucumber in half lengthwise (remove seeds if large), slice thinly; cover and chill.
  7. Just before serving, lightly toss together tofu, sprouts, cucumber, carrot, green onions and peanuts.

Yield: 4 to 6 servings