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Chilled Tofu With Bean Sprouts

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 4
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 205
Sodium: 618mg
Fiber: 2g
Carbohydrates, Total: 10g
Protein: 9g
% Cal. from Fat: 70%
Fat. Total: 16g
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