Malaysian tofu, cucumber, and peanut salad
12
Point(s)
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
2
Difficulty
Easy
This refreshing meatless salad is a wonderful portable option for lunch on the go or for weeknight dinner. We opted for dark sesame oil since tofu so readily absorbs flavor, and the darker the sesame oil, the bolder the flavor. Don’t skip pressing the tofu. The goal is to remove as much liquid as possible so that it will brown nicely as it cooks in the skillet. To save time, use preshredded carrots, available in 12-ounce packages in the produce section of the supermarket. To turn this main dish salad into a side dish, omit the tofu and 1 teaspoon of the sesame oil. Then add 4 cups of shredded napa cabbage, toss, and let stand 1 hour—and you’ve got Malaysian coleslaw.
Ingredients
Low-fat tofu
¾ pound(s), firm
Dark sesame oil
2 tsp
Ginger root
1 Tbsp, fresh, peeled and minced
Garlic
2 medium clove(s), minced
Cucumber(s)
1 medium, peeled, seeded, and sliced
Sweet red pepper(s)
1 medium, seeded and thinly sliced
Shredded carrot(s)
1 cup(s)
Uncooked scallion(s)
2 medium, finely chopped
Honey
3 Tbsp
Rice vinegar
2 Tbsp
Fish sauce
2 Tbsp, (nam pla)
Cilantro
2 Tbsp, fresh, chopped
Peanuts
½ oz, dry-roasted, salted, chopped