Tofu Salad with Peanut Dressing
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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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 351 |
| pro | 18 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 26 g |
| fibre | 4 g |
| chol | 124 mg |
| sodium | 889 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 22% |
| vit A | 53% |
| vit C | 25% |
| folate | 40% |
Suggested Recipes
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1 pkg (425 g) medium-firm tofu, drained
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
8 small new potatoes, halved
1 cup (250 mL) green beans, trimmed
2 cups (500 mL) shredded cabbage
1 cup (250 mL) thinly sliced carrot
1 cup (250 mL) bean sprouts
4 hard-cooked eggs, cut in wedges
2 tbsp (25 mL) chopped peanuts
1 green onion, sliced
Peanut Dressing:
1 cup (250 mL) hot water
1/2 cup (125 mL) smooth or crunchy peanut butter
2 cloves garlic, minced
4 tsp (20 mL) soy sauce
1 tbsp (15 mL) fancy molasses
1 tsp (5 mL) hot pepper sauce
1/2 tsp (2 mL) grated lime or lemon rind
2 tbsp (25 mL) lime 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.)
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.)
Tags:
Salads and Salad Dressings; Tofu; Vegetables; Nuts; Boil/Simmer; Skillet; Make-Ahead;
Source
Canadian Living Magazine: June 2003
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