Tofu Salad with Peanut Dressing

By The Canadian Living Test Kitchen

18 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	351351 cal
pro	18 g18g pro
total fat	21 g21g total fat
sat. fat	4 g4g sat. fat
carb	26 g26g carb
fibre	4 g4g fibre
chol	124 mg124mg chol
sodium	889 mg889mg sodium
% RDI:	-
calcium	1616 calcium
iron	2222 iron
vit A	5353 vit A
vit C	2525 vit C
folate	4040 folate

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This colourful and fresh lunch or supper salad pleases vegetarians and meat eaters alike. A sweet peanut dressing with a wisp of chili heat lightly coats a platter of crunchy vegetables and crispy tofu.

Ingredients

1 1pkg (425 g) pkg (425 g)medium-firm tofu, drained
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp cornstarch 2 2tbsp tbspcornstarch
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
8 small new potatoes , halved8 8small new potatonew potatoes, halved
1 cup green beans , trimmed1 1cup cupgreen beangreen beans, trimmed
2 cups shredded cabbage 2 2cups cupsshredded cabbage
1 cup thinly sliced carrot 1 1cup cupthinly sliced carrot
1 cup bean sprouts 1 1cup cupbean sprouts
4 hard-cooked eggs , cut in wedges4 4hard-cooked eggs, cut in wedges
2 tbsp chopped peanuts 2 2tbsp tbspchopped peanutpeanuts
1 green onion , sliced1 1green oniongreen onions, sliced
Peanut Dressing:
1 cup hot water 1 1cup cuphot water
1/2 cup smooth peanut butter 1/2 1/2cup cupsmooth peanut butter or crunchy peanut butter
2 cloves garlic , minced2 2cloves garlic, minced
4 tsp soy sauce 4 4tsp tspsoy sauce
1 tbsp fancy molasses 1 1tbsp tbspfancy molasses
1 tsp hot pepper sauce 1 1tsp tsphot pepper sauce
1/2 tsp grated lime rind 1/2 1/2tsp tspgrated lime rind or lemon rind
2 tbsp lime juice 2 2tbsp tbsplime juice or lemon juice

Preparation

Peanut Dressing: In saucepan, whisk together hot water, peanut butter, garlic, soy sauce, molasses and hot pepper sauce; cook over medium heat, stirring often, until thickened, about 10 minutes. Add lime rind and juice. Let cool.

Meanwhile, pat tofu dry with paper towels; cut into 1-inch (2.5 cm) cubes. Season with salt and pepper; toss with cornstarch. In large nonstick skillet, heat oil over medium-high heat; fry tofu, stirring often, until crisp and golden brown, about 6 minutes. Drain on paper towel.

In large saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Remove with slotted spoon and set aside. Add beans to pot; boil for 2 minutes. Add cabbage and carrot; boil for 1 minute. Add bean sprouts; boil for 10 seconds. Drain and chill in ice water; drain and pat dry.

Arrange vegetables and potatoes on large platter; pour dressing over top. Add tofu and eggs; sprinkle with peanuts and green onion. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Source : Canadian Living Magazine: June 2003