Chilled Tofu With Bean Sprouts

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

1. Parboil mung bean sprouts in a pot of boiling water for 1 minute.
2. Drain, rinse with cold water, and drain again.
3. Remove to a serving plate, cover, and refrigerate until chilled.
4. Combine dressing ingredients in a bowl; set aside.
5. Cut tofu into 1/2-inch cubes.
6. Place over chilled mung bean sprouts.
7. Drizzle dressing over tofu and garnish with sesame seeds and walnuts.

sprouts, rice vinegar, soy sauce, sesame oil, garlic sauce, sugar, black sesame seeds, walnuts

Taken from www.foodandwine.com/recipes/chilled-tofu-with-bean-sprouts (may not work)