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Chilled Tofu With Bean Sprouts

  • SERVINGS: 4
  • BASIC-EASY
  • VEGETARIAN

  1. 1/2 pound fresh mung bean sprouts
  2. 3 tablespoons rice vinegar
  3. 2 tablespoons soy sauce
  4. 2 tablespoons sesame oil
  5. 1 tablespoon chili garlic sauce
  6. 2 teaspoons sugar or honey
  7. 1 package (16 ounces) soft tofu, drained
  8. 1 teaspoon toasted white sesame seeds
  9. 1/2 teaspoon black sesame seeds
  10. 1/4 cup chopped toasted walnuts
  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.