Print Recipe

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


  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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.