Chilled Tofu With Bean Sprouts
- Active Time 10m
- Total Time 1h 10m
- 1/2 pound fresh mung bean sprouts
- For Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon chili garlic sauce
- 2 teaspoons sugar or honey
- 1 package (16 ounces) soft tofu, drained
- 1 teaspoon toasted white sesame seeds
- 1/2 teaspoon black sesame seeds
- 1/4 cup chopped toasted walnuts
Parboil mung bean sprouts in a pot of boiling water for 1 minute. Drain, rinse with cold water, and drain again. Remove to a serving plate, cover and refrigerate until chilled.
Combine dressing ingredients in a bowl; set aside.
Cut tofu into 1/2-inch cubes. Place over chilled mung bean sprouts. Drizzle dressing over tofu and garnish with sesame seeds and walnuts.
Recipe created by Martin Yan.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
205 calories; 16g total fat; 0mg cholesterol; 618mg sodium; 10g carbohydrates; 2g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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