Bean Curd & Peanut Salad
|Bean curd/Tofu||2⁄3 Pound|
|Bean sprouts||1⁄2 Pound|
|White wine vinegar||3 Tablespoon|
|Salad oil||1 1⁄2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Red cayenne pepper||1⁄8 Teaspoon|
|Green onions||2 , thinly sliced|
|Carrot||1⁄2 Small, shredded|
|Salted peanuts||1⁄2 Cup (8 tbs), chopped|
Cut bean curd in 1-inch-thick slices.
Place in a colander and let drain for 15 minutes, then place between paper towels and gently press out excess water.
Place slices on a rack set in a shallow-rimmed baking pan.
Brush all surfaces with salad oil.
Bake in a 350° oven for 20 minutes.
Cut bean curd in 1/4 by 1/4 by 1-inch strips; chill.
Cook bean sprouts in a large pot of boiling water for 30 seconds.
Drain, rinse with cold water, and drain again; chill.
Peel cucumber, leaving alternating strips of green for color.
Cut in half lengthwise and scoop out seeds if large; thinly slice and chill.
Mix together vinegar, sugar, salad oil, sesame oil, salt, and red pepper.