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Categories:
peanut oil peanuts mung bean sprouts cucumber carrot cilantro lime juice garlic teriyaki sauce brown sugar red pepper
Viewed: 43 - Published at: 9 years agoIngredients
- 6-oz. pkg. smoked or baked tofu
- 1/4 cup peanut oil
- 14 cup unsalted peanuts
- 4 cups mung bean sprouts
- 1 medium cucumber, halved and thinly sliced
- 1 medium carrot, peeled and julienned
- Cilantro, for garnish (optional)
- 1/2 cup fresh lime juice
- 2 small cloves garlic, minced
- 4 Tbs. teriyaki sauce
- 2 Tbs. dark brown sugar
- 14 tsp. red pepper flakes or 14 tsp. chili sauce
Method
- Cut tofu into 112 x 12-inch pieces.
- Bring medium pot of water to a boil.
- Fill medium bowl with ice water.
- In wok or large, heavy skillet, heat oil over high heat.
- Add peanuts and stir-fry until fragrant and pale brown, about 30 seconds.
- Using slotted spoon, remove peanuts and drain on paper towels.
- Set aside.
- Add tofu and stir-fry until crisp around edges, 2 to 3 minutes (it will spatter).
- Drain on paper towels.
- Discard remaining oil.
- Add sprouts to boiling water and boil 1 minute.
- Drain in colander, then immediately immerse in ice water.
- Drain again and set aside.
- Make dressing: In blender or food processor, combine all dressing ingredients and reserved peanuts.
- Process until nuts are finely ground.
- Arrange bean sprouts in center of serving platter.
- Top with fried tofu.
- Arrange cucumbers around sprouts.
- On top of cucumber, lay carrot strips in thin band around sprouts.
- Pour dressing over tofu.
- Garnish with cilantro leaves if desired.
