| Zutat |
Menge |
Kalorien |
| Koriander (Cilantro) Blätter |
16g |
4kcal |
| Gurke |
301g |
48kcal |
| Weißer Zucker |
4.2g |
16kcal |
| Erdnüsse |
146g |
828kcal |
| Knoblauch |
0.702g |
1kcal |
| Ingwer gemahlen |
2.02g |
7kcal |
| Zwiebeln, Frühlingszwiebeln oder Frühlingszwiebeln (einschließlich Spitzen und Knollen), roh[pl:]Cebula, dymka lub dymka (w tym wierzchołki i cebula), surowe |
14.5g |
5kcal |
| Öl, Sesam, Salat oder zum Kochen |
9.1g |
80kcal |
| Sojasauce aus Soja und Weizen (Shoyu), natriumarm |
16.6g |
9kcal |
| Erdnussbutter, samt |
22.5g |
132kcal |
| Tofu, extra fest, zubereitet mit Nigari |
226.8g |
188kcal |
| Sauce aus schwarzen Bohnen |
9g |
15kcal |
| Reis Wein |
14.4g |
19kcal |
Recipe Instructions:
Ingredients
Spicy Peanut Dressing
1 ½ tablespoons natural peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 ½ teaspoons toasted (dark) sesame oil
1 teaspoon black bean-garlic sauce
1 teaspoon minced fresh ginger
½ teaspoon chile-garlic sauce or Sriracha, or to taste
½ teaspoon sugar
¼ teaspoon finely chopped garlic
¼ teaspoon ground Sichuan peppercorns
Salad
8 ounces extra-firm water-packed tofu, drained and cut into 1/2-inch cubes
1 large English cucumber, quartered and sliced 3/4 inch thick
1 cup coarsely chopped cilantro, divided
¼ cup chopped salted roasted peanuts
¼ cup thinly sliced scallion greens
Directions
To prepare dressing: Combine peanut butter, soy sauce, vinegar, sesame oil, black bean-garlic sauce, ginger, chile-garlic sauce (or Sriracha), sugar, garlic and ground peppercorns in a medium bowl; whisk until well combined.
To prepare salad: Combine tofu, cucumber and 3/4 cup cilantro in a large bowl. Add 2 tablespoons of the dressing; toss until well coated. Cover and refrigerate for 30 minutes.
To serve, transfer salad to a serving bowl. Drizzle with the remaining dressing. Top with peanuts, scallions and the remaining cilantro.
