Tofu Salad with Peanut Sauce Recipe

Name: Tofu Salad with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Neutral oil, such as corn or grapeseed, for deep-frying; 1/2 pound firm tofu, drained, dried, and cut into 2-inch cubes; 3 small fresh chiles, preferably Thai, stemmed and seeded; 2 garlic cloves, peeled; 1 teaspoon shrimp paste or 1 tablespoon nam pla; 1 tablespoon sugar; 1 tablespoon soy sauce; 1/2 cup peanuts, chopped; Salt to taste; 1/4 cup bean sprouts; 1/4 cup Chinese yard-long beans or haricots verts, trimmed; 1 small cucumber, peeled and sliced

Servings: persons

Neutral oil, such as corn or grapeseed, for deep-frying
1/2 pound firm tofu, drained, dried, and cut into 2-inch cubes
3 small fresh chiles, preferably Thai, stemmed and seeded
2 garlic cloves, peeled
1 teaspoon shrimp paste or 1 tablespoon nam pla
1 tablespoon sugar
1 tablespoon soy sauce
1/2 cup peanuts, chopped
Salt to taste
1/4 cup bean sprouts
1/4 cup Chinese yard-long beans or haricots verts, trimmed
1 small cucumber, peeled and sliced

1
Heat 2 inches of oil in a deep, heavy pot over medium heat to 400F.
2
When the oil is hot, carefully slide in the tofu cubes and fry, turning occasionally, until golden brown and puffy, 5 to 10 minutes.
3
Work in batches to avoid overcrowding.
4
Remove with a slotted spoon and drain on paper towels.
5
Put the chiles, garlic, and shrimp paste in a food processor.
6
Process into a paste.
7
Heat 1 tablespoon oil in a small skillet over medium heat and fry the chile paste until fragrant, about 30 seconds.
8
Stir in the sugar, soy sauce, and 1/4 cup water.
9
When the sugar has dissolved, remove from the heat.
10
Stir in the peanuts and season with salt.
11
Toss the peanut sauce with the bean sprouts, long beans, and cucumber.
12
Transfer to a serving plate and top with the fried tofu.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Neutral oil, such as corn or grapeseed, for deep-frying, 1/2 pound firm tofu, drained, dried, and cut into 2-inch cubes, 3 small fresh chiles, preferably Thai, stemmed and seeded, 2 garlic cloves, peeled, and more.

Yes, Tofu Salad with Peanut Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tofu Salad with Peanut Sauce

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