VEGAN SUMMER THREE-BEAN SALAD WITH TOFU AND SOY VINAIGRETTE
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings
Time 1h
Yield 4 main course or 6 appetizer servings
Number Of Ingredients 19
Steps:
- For the tofu-soy vinaigrette: In a blender, combine the tofu, soy sauce, sugar, sambal oelek, vinegar and sesame oil. Blend until smooth. With the motor running at medium-low speed, slowly add the canola oil; the vinaigrette will become very thick. May be covered and refrigerated for up to a week.
- For the beans and radishes: Prepare two bowls of ice mixed with water. Place the sliced radishes in one of the ice baths. Bring a large pot of heavily salted water to boil. Add the beans and boil until they are crisp-tender, about 4 minutes. Drain under cold water, then place in the remaining ice bath to chill. Drain well and set aside.
- For the tofu croutons: Pour oil into a wok or small deep-fryer over high heat, and heat to 350 degrees. Meanwhile, put cornstarch into a wide, shallow bowl, and add tofu, tossing gently to coat. Working in batches, if needed, deep-fry the tofu until golden and crispy, 5 to 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with salt, and set aside.
- Drain the radishes well, and place in a large bowl. Add blanched beans, and toss to mix. Add vinaigrette to taste, reserving any excess for another use. Mix well, and season with salt to taste. To serve, place in individual serving plates or bowls, top with tofu croutons, and sprinkle with black and white sesame seeds.
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Raqib ali
[email protected]The soy vinaigrette in this salad is delicious!
Lambert Adam
[email protected]This salad is a great way to use up leftover tofu and beans.
Menna Amr
[email protected]The tofu and beans in this salad make it a great source of protein.
Golden Boy
[email protected]This salad is a great way to get your kids to eat their vegetables.
Lalshree Sunar
[email protected]This salad is a great summer dish. It's light and refreshing, and it's perfect for a picnic or barbecue.
PETER KORO
[email protected]I'm always looking for new vegan recipes and this one is a keeper! It's so flavorful and satisfying.
Ruby Parkks
[email protected]This salad is so easy to make and it's so delicious! I love the creamy texture of the tofu and the crunch of the vegetables. The soy vinaigrette is the perfect finishing touch.
Rubel Mia50
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it, even the meat-eaters.
Ch sports
[email protected]This salad is a great way to use up leftover beans and tofu. It's also a great way to get your daily dose of vegetables.
Hassan Shaike
[email protected]I'm not a vegan, but I love this salad! It's so fresh and flavorful. The tofu and beans are a great source of protein, and the vegetables add a nice crunch.
Jahangir Abdul Razzaq
[email protected]This salad is packed with flavor and texture! The combination of beans, tofu, and vegetables is perfect, and the soy vinaigrette adds a delicious tang. I will definitely be making this again!