Shanghai Tofu And Peanut Salad Recipes

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.

Steps:

• Put gelatin and circus peanuts in a bowl.
• Add hot water and stir well until completely mixed.
• Pour pineapple juice into a measuring cup and add cold water to make 2 cups of liquid.
• Add to gelatin mixture.
• Refrigerate until partially set.
• Fold in drained pineapple and Cool Whip.
• Chill.

Steps:

• Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
• Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
• Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
• Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
• Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
• In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.