Green Bean And Tofu Salad With Peanut Dressing Recipes

GREEN BEANS & TOFU WITH CRUNCHY THAI PEANUT SAUCE

Steps:

• For the stir-fry:.
• Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
• Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
• As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
• Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
• Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
• For the peanut sauce:.
• Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.

SHANGHAI TOFU AND PEANUT SALAD

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.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING

Steps:

• Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
• Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.