salad

Shanghai Tofu & Peanut Salad :
Though Chinese cooks typically serve this salad as a side dish, it also makes a good main course for a meatless lunch. Lightly sweet dressing,spiced with cayenne,coats the chilled tofu,crisp vegetables,and coarsely chopped peanuts.

*1 package (1 lb.)medium-firm tofu (bean curd)
*Salad Oil
*Sesame Dressing (recipe follows)
*3/4 pound sprouts
*1 medium - size cucumber
*1 cup shredded carrots
*3 green onions ( including tops),thinly sliced
*3/4 cup coarsely chopped salted peanuts
*Fresh coriander (cilantro) sprigs
*Green onions ,sliced diagonally into 1/4-inch pieces

Cut tofu crosswise into 1-inch thick slices. Let drain in a colander for 15 minutes,then place beetween paper towels and gently press out excess water. Place tofu on a rack in a shallow rimmed baking pan and brush all surfaces with oil.
Bake in 350o oven for 20 minutes. Let cool,then cut into 1/4 by 1/4 by 1-inch strips. Prepare Sesame Dressing and add tofu stirring gently to coat. Cover and refrigerate for 30 minutes or up to 24 hours.
Meanwhile,fill a 4quart pan half-full with the water. Bring to boil over high heat. Add bean sprouts and cook for 10 seconds; then drain again. cover and refrigerate.
Peel cucumber,if desired,and cut in half lengthwise. Scoop out and discard seeds,if large, and slice thinly;cover an refrigerate.
Just before serving,combine tofu and dressing,bean sprouts,cucumber,2/3 cup of the carrots,coriander,and diagonally sliced onions. Makes 4 to 6 servings.

SESAME DRESSING.In a bowl,stir together 1/4 cup white wine vinegar, 2 teaspoons each sugar and salad oil, 1 teaspoons soy sauce, 11/2 teaspoon sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon ground red pepper( cayenne).