Peanut Tofu Salad

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Carrot + oniontop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

2. Tofu + peanuttop 7% of all pairs
   Smell alikemoderate
   Cooked together98 recipes

   Shared aroma: 2,4-decadienal (seaweed).

3. Cucumber + carrottop 8% of all pairs
   Smell alikestrong
   Cooked together1,215 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

4. Cucumber + oniontop 8% of all pairs
   Smell alikestrong
   Cooked together6,050 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Cucumber + vinegartop 8% of all pairs
   Smell alikemoderate
   Cooked together4,734 recipes

   Shared aroma: 2-methylbutyl acetate (fruit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tofu

Pressing and baking firm the tofu, giving it a chewy texture that holds up in the salad.

Bean sprouts

Brief blanching and chilling leaves them crisp and fresh-tasting.

Peanuts

Chopped salted peanuts add crunch and a savory, nutty flavor.

White wine vinegar

Provides the sharp acidity that balances the sugar and oil in the dressing.

The step that matters

Swap the peanut

How well each one fits the dish's main ingredients (tofu, cucumber, carrot, onion, white wine, vinegar, sugar):

1. Sesamefits better
2. Beansfits better
3. Chickpeafits better
4. Peanutthe original

Fit is the average pairing score against tofu, cucumber, carrot, onion, white wine, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.