Green Bean And Tofu Salad With Peanut Dressing Food

GREEN BEANS & TOFU WITH CRUNCHY THAI PEANUT SAUCE

Steps:

• For the stir-fry:.
• Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
• Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
• As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
• Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
• Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
• For the peanut sauce:.
• Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.

YIN & YANG TOFU SALAD WITH PEANUT-SESAME DRESSING

Steps:

• Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
• Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
• Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
• Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
• Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.

SHANGHAI TOFU AND PEANUT SALAD

Steps:

• Cut tofu crosswise into 1-inch thick slices.
• Let drain in a colander for 15 minutes, then place between 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 a 350° 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 24-quart pan half-full with water.
• Bring to a boil over high heat.
• Add bean sprouts and cook for 10 seconds; then drain, rinse under cold water, and 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 and refrigerate.
• Just before serving, combine tofu and dressing, bean sprouts, cucumber, 2/3 C.
• of the carrots, thinly sliced onions, and nuts in a large salad bowl; toss gently.
• Garnish with remaining carrots, coriander, and diagonally sliced onions.
• Sesame Dressing: Combine dressing ingredients and mix well.

GRILLED THAI GREEN BEAN SALAD

Steps:

• Whisk chiles, garlic, lime juice, sugar, soy sauce, and salt in a small bowl. Pour half of sauce into a shallow dish; reserve remaining sauce. Add 1 Tbsp. oil to sauce in shallow dish and whisk to combine. Add tofu and gently toss; set aside to marinate.
• Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using grill, arrange beans in grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked through, about 10 minutes.
• Remove tofu from marinade, reserving marinade, and transfer to a plate; pat dry. Brush grill and tofu with oil and grill tofu, turning once halfway through, until lightly charred, 2-3 minutes per side. If using grill, be careful when turning, as tofu may stick. Transfer to plate and drizzle with reserved marinade.
• Toss beans, mango, carrot, and 1/2 cup chopped cilantro with reserved sauce. Transfer to a platter and arrange tofu and avocados alongside. Top with peanuts and 1 Tbsp. cilantro leaves. Arrange lettuce leaves on another platter. To serve, wrap tofu, avocado, and bean mixture in lettuce leaves.

GREEN BEANS WITH PEANUT DRESSING

Steps:

• String the beans and cook uncovered in plenty of boiling water until they turn bright green.
• Do not overcook.
• Drain, spread out to cool.
• Cut diagonally into 1 inch (2cm) lengths.
• Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes.
• Mix the beans into the dressing and serve.
• DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.

TOFU AND CABBAGE SALAD WITH PEANUT DRESSING

Steps:

• Heat oil in a medium skillet over medium heat. Pat tofu strips dry, then sauté until light brown (about 4 minutes per side). Combine vegetables in a large bowl. In a medium bowl, mix dressing ingredients with 2 tbsp water (puree in blender for a smoother texture). Pour 3/4 dressing over vegetables and toss. Top salad with tofu strips and drizzle on remainder of dressing.