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Thai Tofu Peanut Salad

June 21, 2010

Photo by Gerik Parmele

Salad can be so boring sometimes. Despite having a large section of recipes for salads I used in my catering days, I tend to stick with three or four salads at home. Maybe it’s laziness, but I just can’t seem to want to wander too far from the usual.

Today I decided to break out of that rut and made something that sparkles on the table before being served.  The salad is full of vibrant colors and Thai flavors. Great for a light dinner, you serve it with a creamy salad, a crusty French roll with fresh herb butter and a tall frosty glass of Thai iced tea for the perfect eye-catching and delectable dinner out on the patio.

Thai Tofu Peanut Salad

Serves 6

1 med. Red Bell Pepper

½ med. Green Bell Pepper

½ med. Cucumber

1 large Tomato

3 Green Onions, sliced

1 pkg. (12.3 oz) Firm Tofu

1 c. Cocktail Peanuts

½ c. Cilantro


¼ c. Bangkok Peanut Sauce

½ c. Sweet Chili Sauce

Clean and cut vegetables into 1 inch chunks.  Slice the tofu into 1 inch cubes and place the chunks on paper towels to dry.

Heat 2 inches of oil in a small saucepan until it reaches 375 degrees.    Dry each piece of tofu as you place it in the hot oil.  Moisture will make the tofu stick to the bottom of the pan.  Do not move tofu around with a spoon, just wait until they start to brown and then move them around to see that they turn a beautiful golden brown before taking them out the drain on paper towels.  Fry a few pieces at a time is best.

Mix the dressing ingredients.  In a bowl, lightly toss the cut vegetables, cooled tofu cubes and the dressing together.  Sprinkle with peanuts and chopped cilantro before serving.

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