How to Make Tofu Salad with Vegetables

Tofu Salad with Vegetables Recipe
source: American Test Kitchen
Ingredients: Serve 6
Dressing:
3 tablespoons creamy peanut butter
3 tablespoons hot water
¼ cup hoisin sauce
4 teaspoons fresh lime juice
2 teaspoons toasted sesame oil
1 garlic clove, minced
¾ teaspoon Asian chili garlic sauce
½ teaspoon salt

Salad:
28 ounces soft tofu, cut into ¾ inch pieces and drained
8 ounces snow peas, strings removed, trimmed, and cut into ½ inch pieces
1 red or yellow bell pepper, stemmed, seeded, and cut into ½ inch pieces
2 cups bean sprouts
2 carrots, peeled and shredded
2 scallions, sliced thin on bias
3 tablespoons minced fresh cilantro
1 tablespoon sesame seeds, toasted
Salt and pepper

Procedures:
FOR THE DRESSING: whisk peanut butter and water together in bowl until smooth, and then whisk in hoisin, lime juice, sesame oil, garlic, chili garlic sauce, and salt until combined; set aside.

FOR THE SALAD: Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil.

Toss tofu with half of dressing and spread on prepared baking sheet. Broil until spotty brown, 5 to 6 minutes.

Meanwhile, toss snow peas, bell pepper, bean sprouts, carrots, and scallions with remaining dressing large bowl until well combined. Gently fold in broiled tofu, cilantro, and sesame seeds. Season with salt and pepper to taste and let sit until flavors have blended, about 15 minutes, before serving. End.
How to Make Tofu Salad with Vegetables

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