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Chilled Tofu With Bean Sprouts

Contributed by Martin Yan

SERVINGS: 4

•BASIC-EASY
•VEGETARIAN

slideshow More Tofu Recipes

1/2 pound fresh mung bean sprouts
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.

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