Peanut Tofu Salad

Asian Peanut Tofu Salad Recipe

Region / culture: Asia | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 4-6

Introduction

Peanut Tofu Salad is a delicious and nutritious dish that combines the creaminess of tofu with the crunchiness of peanuts and vegetables. This salad is perfect for a light and refreshing meal, whether you're looking for a healthy lunch or a side dish for dinner.

History

The origins of Peanut Tofu Salad are not clear, but it is believed to have originated in Southeast Asia, where tofu and peanuts are commonly used in cooking. This salad has become popular in many parts of the world for its unique combination of flavors and textures.

Ingredients

1 (16 oz (454 g)) block of tofu
0.75 lb (340 g) of bean sprouts
1 medium-sized cucumber, peeled (if desired)
0.67 cup of shredded carrot
3 green onions (including tops), thinly sliced
0.75 cup of coarsely chopped salted peanuts
Dressing
0.25 cup of white wine vinegar
2 tbsp of granulated sugar
2 tbsp of vegetable oil
1 tbsp of shoyu
1.5 tsp of sesame oil
0.75 tsp of salt
0.25 to 0.5 tsp of cayenne

How to prepare

Cut the tofu block crosswise into slices that are 1 inch thick. Drain the tofu in a colander for 15 minutes, then place it between paper towels and gently press out any excess water. Place the tofu on a rack set in a shallow rimmed baking pan and brush all surfaces with oil. Bake the tofu at 350°F (177°C) for 20 minutes.
Once the tofu has cooled, cut it into strips that are 0.25 x 0.25 x 1 inch in size. Gently mix the tofu strips into the dressing, cover, and chill for 30 minutes or up to 24 hours.
In boiling water, cook the bean sprouts for 10 seconds, then drain them. Rinse the bean sprouts in cold water and drain again. Cover and chill the bean sprouts.
Cut the cucumber in half lengthwise (remove seeds if it is large) and slice it thinly. Cover and chill the cucumber.
Just before serving, lightly toss together the tofu, bean sprouts, cucumber, carrot, green onions, and peanuts.
This recipe serves 4 to 6 people.

Variations

You can customize this salad by adding different vegetables such as bell peppers, snow peas, or edamame. You can also add fresh herbs like cilantro or mint for extra flavor.

Cooking Tips & Tricks

Make sure to press the tofu to remove excess water before baking it. This will help the tofu absorb the flavors of the dressing better.

- You can customize this salad by adding other vegetables such as bell peppers, snow peas, or edamame.

- For a spicier kick, increase the amount of cayenne in the dressing.

- To save time, you can prepare the tofu and dressing ahead of time and assemble the salad just before serving.

Serving Suggestions

Peanut Tofu Salad can be served as a main dish for a light lunch or as a side dish for dinner. It pairs well with grilled chicken or fish.

Cooking Techniques

The key cooking techniques for this recipe include baking the tofu and blanching the bean sprouts. These techniques help to enhance the flavors and textures of the salad.

Ingredient Substitutions

If you don't have white wine vinegar, you can use rice vinegar or apple cider vinegar as a substitute. You can also use tamari or soy sauce instead of shoyu.

Make Ahead Tips

You can prepare the tofu and dressing ahead of time and assemble the salad just before serving. This salad can be stored in the refrigerator for up to 2 days.

Presentation Ideas

To make the salad more visually appealing, you can arrange the tofu, vegetables, and peanuts in a colorful and attractive way on a serving platter. Garnish with fresh herbs or additional peanuts for extra crunch.

Pairing Recommendations

Peanut Tofu Salad pairs well with a light and refreshing drink such as iced green tea or a fruity white wine. It also goes well with a side of steamed rice or noodles.

Storage and Reheating Instructions

Store any leftovers of Peanut Tofu Salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently toss the salad in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Peanut Tofu Salad contains approximately 250 calories.

Carbohydrates

Each serving of Peanut Tofu Salad contains approximately 20 grams of carbohydrates.

Fats

Each serving of Peanut Tofu Salad contains approximately 15 grams of fats.

Proteins

Each serving of Peanut Tofu Salad contains approximately 12 grams of proteins.

Vitamins and minerals

Peanut Tofu Salad is a good source of vitamin C, vitamin K, and iron.

Alergens

This recipe contains peanuts and soy (from tofu), which are common allergens.

Summary

Peanut Tofu Salad is a nutritious dish that is high in proteins and healthy fats. It is also a good source of vitamins and minerals, making it a great addition to a balanced diet.

Summary

Peanut Tofu Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its unique combination of flavors and textures, this salad is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer day, and I was attending a potluck picnic with some friends from my cooking club. As we all gathered around the picnic table, sharing stories and laughter, one of my friends, Sarah, brought out a dish that caught my eye immediately. It was a colorful and vibrant salad, with chunks of tofu and peanuts mixed in with fresh vegetables and herbs.

I asked Sarah what the dish was called, and she told me it was a Peanut Tofu Salad that she had learned to make during her travels in Southeast Asia. She explained that the dish was a popular street food in Thailand, and it was both refreshing and satisfying on a hot day. Intrigued by the unique combination of ingredients, I asked Sarah if she would be willing to share the recipe with me. She happily agreed and even offered to show me how to make it.

As we sat down together to prepare the salad, Sarah began to teach me the intricacies of Thai cooking. She showed me how to press the tofu to remove excess moisture and how to marinate it in a flavorful mixture of soy sauce, sesame oil, and garlic. She also taught me how to make a tangy and slightly spicy peanut dressing using peanut butter, lime juice, and chili paste.

As we worked together in the kitchen, Sarah shared stories of her time in Thailand and the people she had met along the way. She told me about the street vendors who would prepare this salad fresh to order, using the best ingredients they could find at the market that day. She also talked about the sense of community that surrounded food in Southeast Asia, how every meal was a shared experience that brought people together.

By the time we had finished making the Peanut Tofu Salad, I felt like I had been transported to the streets of Bangkok, surrounded by the sights and sounds of a bustling market. Sarah and I sat down to enjoy our creation, savoring each bite of the flavorful and fragrant dish. The tofu was tender and savory, the peanuts added a satisfying crunch, and the vegetables were crisp and bright.

As I finished my last bite of the salad, I knew that this recipe would become a staple in my own cooking repertoire. The flavors were so bold and exciting, the textures so satisfying, that I couldn't wait to share it with my family and friends. I thanked Sarah for introducing me to this incredible dish and for teaching me the art of Thai cooking.

Since that day, I have made the Peanut Tofu Salad countless times, each time with a sense of joy and nostalgia for the day I learned to make it. I have shared the recipe with many of my friends and family members, each of whom has fallen in love with the dish just as I did. And every time I prepare the salad, I think of Sarah and our shared love of food and adventure.

In the end, it is moments like these that remind me of the power of cooking and the connections it can create between people. Food has a way of bringing us together, of bridging gaps and transcending boundaries. And for that, I am forever grateful. So here's to the Peanut Tofu Salad, a dish that will always hold a special place in my heart and on my table.