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Bean Curd & Peanut Salad

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Bean Curd & Peanut Salad has a refreshing taste. Bean Curd & Peanut Salad gets its taste from beans mixed with curd and flavored with white wine and red pepper. Bean Curd & Peanut Salad is served as appetizer in many food joints across the world.
  Bean curd/Tofu 2⁄3 Pound
  Bean sprouts 1⁄2 Pound
  Cucumber 1 Small
  White wine vinegar 3 Tablespoon
  Salad oil 1 1⁄2 Tablespoon
  Sesame oil 1 Teaspoon
  Salt 1⁄2 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.

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Bean Curd & Peanut Salad Recipe