Best 2 Shanghai Tofu And Peanut Salad Recipes

SHANGHAI TOFU AND PEANUT SALAD

Steps:

• Cut tofu crosswise into 1-inch thick slices.
• Let drain in a colander for 15 minutes, then place between paper towels and gently press out excess water.
• Place tofu on a rack in a shallow rimmed baking pan and brush all surfaces with oil.
• Bake in a 350° oven for 20 minutes.
• Let cool, then cut into 1/4 by 1/4 by 1 inch strips.
• Prepare Sesame Dressing and add tofu, stirring gently to coat.
• Cover and refrigerate for 30 minutes or up to 24 hours.
• Meanwhile, fill a 24-quart pan half-full with water.
• Bring to a boil over high heat.
• Add bean sprouts and cook for 10 seconds; then drain, rinse under cold water, and drain again.
• Cover and refrigerate.
• Peel cucumber, if desired, and cut in half lengthwise.
• Scoop out and discard seeds, if large, and slice thinly; cover and refrigerate.
• Just before serving, combine tofu and dressing, bean sprouts, cucumber, 2/3 C.
• of the carrots, thinly sliced onions, and nuts in a large salad bowl; toss gently.
• Garnish with remaining carrots, coriander, and diagonally sliced onions.
• Sesame Dressing: Combine dressing ingredients and mix well.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING

Steps:

• Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
• Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.