this easy-to-make "salad" is one of the things you can throw together with the peanut butter sauce shown in the previous posting. it is best when served right away but can be refrigerated. if you do keep it in the fridge, serve it at room temperature and add a bit more of the sauce to revitalize it. it makes for a good workday high protein salad or side dish.
serves 2 - 4, depending on portion size
1/2 lb extra firm tofu, cubed 1/2" x 1/2"
2 tbsp oil
2 cooked ears of corn (or 2/3 c canned)
1/2 medium onion, chopped
3 tbsp roasted peanuts, chopped
1 to 3 tsp roasted sesame seeds
leaves of a few stalks of cilantro, chopped finely
1/3 to 1/2 c peanut butter sauce
1/2 red bell pepper, chopped or sliced thinly
chopped green scallions
salt, to taste
extra hot sauce (sriracha)
toasted sesame oil
cube tofu and fry briefly over medium heat in about 2 tbsp oil, stirring often until browned on all sides. it will take about 10 minutes. drain on paper towel. it does not suck up tons of oil, so don't worry about frying it.
discard the oil and brown the corn until slightly caramelized/coloured.
in the same pan, brown the peanuts and sesame seeds (golden brown colour) and place on a plate to cool.
chop onion and set aside. chop the scallion and bell pepper if using. then chop the cilantro last.
mix all the ingredients together in a bowl.
add the sauce and mix again.
taste and add salt if necessary. i also add extra hot sauce sometimes (sriracha). let sit about 10 to 15 minutes for everything to blend.