1 (16 oz.) pkg. tofu
Salad oil
3/4 lb. fresh bean sprouts
1 med. sized cucumber, peeled if desired
2/3 c. shredded carrot
3 green onions, including tops, thinly sliced
3/4 c. coarsely chopped salted peanuts

DRESSING:

1/4 c. white wine vinegar
2 tbsp. each sugar & salad oil
1 tbsp. soy sauce
1 1/2 tsp. sesame oil
3/4 tsp. salt
1/4 - 1/2 tsp. cayenne

Cut tofu in 1" thick slices. Drain well then place between paper towels and press out excess liquid. Brush all surfaces with oil; place on rack in shallow pan. Bake at 350 degrees for 20 minutes. When cool, cut in 1/4" x 1/4" x 1" strips and mix gently into dressing. Cover and chill 30 minutes or up to 24 hours.

Cook bean sprouts in boiling water 10 seconds. Drain; rinse with cold water and drain again. Cover and chill. Cut cucumbers in half lengthwise and scoop out large seeds. Slice thinly. Chill. Just before serving, toss all ingredients together.