PANFRIED TOFU WITH ROMANO-BEAN AND HERB SALAD
Provided by Kay Chun
Categories Salad Bean Egg Vegetarian Quick & Easy Dinner Lunch Tofu Pan-Fry Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.
- Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.
- Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor. With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed. Transfer to a bowl and stir in shallot, parsley, and capers. Reserve 1/4 cup dressing for serving.
- Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath to stop cooking, then drain well. Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
- Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Meanwhile, lightly beat remaining 2 eggs in a medium bowl. Pat tofu dry and season both sides with 1/2 teaspoon salt (total). Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes. Drain briefly on paper towels, then serve with salad and reserved dressing.◊
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Bibek Barman
[email protected]Overall, this is a great recipe that I would highly recommend. It's easy to make, delicious, and healthy.
Iulian Ilisei
[email protected]This dish is a great way to impress your friends and family. It's easy to make and it's sure to be a hit.
Remi Hr
[email protected]I'm always looking for new ways to cook tofu, and this recipe is a keeper. The tofu is crispy and flavorful, and the salad is a great way to add some freshness to the dish.
Favvy Wumzy
[email protected]This recipe is a great way to try something new. The combination of tofu and Romano beans is unexpected but delicious.
shola olanrewaju
[email protected]I love that this dish is so versatile. You can add or remove ingredients to suit your own taste.
Riaan Hussain
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
Sheila Brito
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the crispy tofu and the flavorful salad.
Sumaiya Khatun
[email protected]This recipe is a great way to use up leftover tofu. The salad is also a great way to get your daily dose of vegetables.
imad djakam
[email protected]I'm not usually a big fan of tofu, but this dish changed my mind. The tofu was crispy and flavorful, and the salad was a great complement. I'll definitely be making this again.
Maooz Ahmad
[email protected]This dish is so easy to make and it's packed with flavor. The tofu is crispy and the salad is fresh and flavorful. I highly recommend it.
MD Eliras
[email protected]I tried this recipe last night and it was a big hit with my family! The tofu was crispy and flavorful, and the salad was light and refreshing. We'll definitely be making this again.
Nantume joan
[email protected]This dish was a delightful surprise! The tofu was perfectly pan-fried, with a crispy exterior and a tender interior. The Romano bean and herb salad was a great accompaniment, with its bright, fresh flavors.