Peanut Tofu Salad

Ingredients

 * 1 (16 ounce) block tofu
 * 3/4 pound bean sprouts
 * 1 medium-size cucumber, peeled, if desired
 * 2/3 cup shredded carrot
 * 3 green onions, including tops, thinly sliced
 * 3/4 cup coarsely chopped salted peanuts

Dressing
 * 1/4 cup white wine vinegar
 * 2 tablespoons granulated sugar
 * 2 tablespoons vegetable oil
 * 1 tablespoon shoyu
 * 1 1/2 teaspoons sesame oil
 * 3/4 teaspoon salt
 * 1/4 to 1/2 teaspoon Cayenne

Directions
Cut tofu block crosswise into 1-inch thick slices. Drain in colander for 15 minutes, then place between paper towels and gently press out excess water. Place tofu on a rack set in a shallow rimmed baking pan and brush all surfaces with oil. Bake at 350 °F for 20 minutes.

When cool, cut tofu into 1/4 x 1/4 x 1-inch strips and gently mix into dressing; cover and chill for 30 minutes or up to 24 hours.

Cook bean sprouts in boiling water for 10 seconds; then drain. Rinse in cold water and drain again; cover and chill.

Cut cucumber in half lengthwise (remove seeds if large), slice thinly; cover and chill.

Just before serving, lightly toss together tofu, sprouts, cucumber, carrot, green onions and peanuts.

Serves 4 to 6.