Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (16 ounce) block tofu
- 3/4 pound bean sprouts
- 1 medium-size cucumber, peeled, if desired
- 2/3 cup shredded carrot
- 3 green onions, including tops, thinly sliced
- 3/4 cup coarsely chopped salted peanuts
- Dressing
- 1/4 cup white wine vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 tablespoon shoyu
- 1 1/2 teaspoons sesame oil
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne
- =
Directions
Cut tofu block crosswise into 1-inch thick slices. Drain in colander for 15 minutes, then place between paper towels and gently press out excess water. Place tofu on a rack set in a shallow rimmed baking pan and brush all surfaces with oil. Bake at 350ºF for 20 minutes.
When cool, cut tofu into 1/4 x 1/4 x 1-inch strips and gently mix into dressing; cover and chill for 30 minutes or up to 24 hours.
Cook bean sprouts in boiling water for 10 seconds; then drain. Rinse in cold water and drain again; cover and chill.
Cut cucumber in half lengthwise (remove seeds if large), slice thinly; cover and chill.
Just before serving, lightly toss together tofu, sprouts, cucumber, carrot, green onions and peanuts.
Serves 4 to 6.