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Peanut Tofu Salad

Ingredients

Salad

Dressing

Instructions

  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


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