America's Test Kitchen light and healthly recipe! A combination that created therigt balance of salty, acidic, and savory. A little chili-garlic sauce added a touch of heat.

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Name: Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: Japanese
Ingredients: 3 tablespoons creamy peanut butter; 3 tablespoons hot water; 1/4 cup hoisin sauce; 4 teaspoons fresh lime juice; 2 teaspoons toasted seame oil; 1 clove garlic minced; 28 ounces tofu cut into 3/4-inch pieces and drained; half red bell pepper seeded, an cut into 1/2-inch pieces; half yellow bell pepper seeded, an cut into 1/2-inch pieces; 8 ounces snow peas (about 4 cups); trimmed and cute into 1/2-inch-wide pieces; 2 cups bean sprout; 2 carrots peeled and shredded; 2 scallions sliced thin on the bias; 3 tablespoons cilantro minced, optional; 1 tablespoons sesame seeds toasted, optional; salt and pepper

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INGREDIENTS

3 tablespoons creamy peanut butter
3 tablespoons hot water
1/4 cup hoisin sauce
4 teaspoons fresh lime juice
2 teaspoons toasted seame oil
1 clove garlic ; minced
28 ounces tofu ; cut into 3/4-inch pieces and drained
half red bell pepper ; seeded, an cut into 1/2-inch pieces
half yellow bell pepper ; seeded, an cut into 1/2-inch pieces
8 ounces snow peas ; (about 4 cups); trimmed and cute into 1/2-inch-wide pieces
2 cups bean sprout
2 carrots ; peeled and shredded
2 scallions ; sliced thin on the bias
3 tablespoons cilantro ; minced, optional
1 tablespoons sesame seeds ; toasted, optional
salt and pepper

Servings

INSTRUCTIONS

1. FOR THE DRESSING:

Whisk the peanut butter and water together in a bowl until smooth, then whisk in the hoisin, lime juice, seame oil, garlic, chili-garlic sauce, and saltutil combied; set aside.

2. FOR THE SALAD:

Position an oven rack 6 inches from the broile element and heat the broiler. Line a rimmed baking sheet with foil.

3. Toss the tofu and red bell peper pieces with half of the dressing and spread them on the prepared baking shet. Broil thetofu until spotty brown, 5 to 6 minutes until desired bite.

4. Meanwhile, toss he snow peas, yellow bell pepper, bean sprouts, carrots, and scallions with the remaining dressing in a large bowl until well combined. Gently fold in the broiled tofu, cilantro, and sesame seeds. Season with salt and pepper to taste and let sit until te falvors have blended, about 15 minutes, before serving.

NOTES

I made slight changes but nothing too drastic. I actually like the tofu baked instead of broiled; 350-400 for 15-20 minutes.

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Tofu Salad

3 tablespoons creamy peanut butter
3 tablespoons hot water
1/4 cup hoisin sauce
4 teaspoons fresh lime juice
2 teaspoons toasted seame oil
1 clove garlic minced
28 ounces tofu cut into 3/4-inch pieces and drained
 half red bell pepper seeded, an cut into 1/2-inch pieces
 half yellow bell pepper seeded, an cut into 1/2-inch pieces
8 ounces snow peas (about 4 cups); trimmed and cute into 1/2-inch-wide pieces
2 cups bean sprout
2 carrots peeled and shredded
2 scallions sliced thin on the bias
3 tablespoons cilantro minced, optional
1 tablespoons sesame seeds toasted, optional
 salt and pepper

1. FOR THE DRESSING: 
Whisk the peanut butter and water together in a bowl until smooth, then whisk in the hoisin, lime juice, seame oil, garlic, chili-garlic sauce, and saltutil combied; set aside.
2. FOR THE SALAD:
Position an oven rack 6 inches from the broile element and heat the broiler. Line a rimmed baking sheet with foil.
3. Toss the tofu and red bell peper pieces with half of the dressing and spread them on the prepared baking shet. Broil thetofu until spotty brown, 5 to 6 minutes until desired bite.
4. Meanwhile, toss he snow peas, yellow bell pepper, bean sprouts, carrots, and scallions with the remaining dressing in a large bowl until well combined. Gently fold in the broiled tofu, cilantro, and sesame seeds. Season with salt and pepper to taste and let sit until te falvors have blended, about 15 minutes, before serving.

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 6 Servings

Calories: 191
Calories from Fat: 82 (43%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 3.8g
Cholesterol 0.3mg		0 %
Sodium 238.9mg		8 %
Potassium 490.5mg		13 %
Total Carbohydrate 15.5g		5 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 12.6g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 191

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