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Bean Curd & Peanut Salad Recipe
|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|
Serving size: Complete recipe
Calories 1246 Calories from Fat 809
% Daily Value*
Total Fat 93 g143.4%
Saturated Fat 11.7 g58.7%
Trans Fat 0.4 g
Cholesterol 0 mg
Sodium 1367.8 mg57%
Total Carbohydrates 56 g18.6%
Dietary Fiber 12.5 g50.1%
Sugars 19.9 g
Protein 58 g115.7%
Vitamin A 112.5% Vitamin C 74.7%
Calcium 71.1% Iron 123.6%
*Based on a 2000 Calorie diet
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.