Chilled Tofu With Bean Sprouts

 

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  • Servings: 4
KEY: Spring, Winter, Asian, Chinese, Basic/Easy, Vegetarian

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Ingredients

  • 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

How to make this recipe

  1. 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.
  2. Combine dressing ingredients in a bowl; set aside.
  3. Cut tofu into 1/2-inch cubes. Place over chilled mung bean sprouts. Drizzle dressing over tofu and garnish with sesame seeds and walnuts.
Contributed By Published July 2012

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