Panfried Tofu with Romano-Bean and Herb Salad
A sophisticated dish combining crispy pan-fried tofu with a fresh Romano bean salad, dressed in a creamy egg-based dressing. The salad features crisp-tender beans, peppery arugula, and fresh herbs, making it a perfect light meal.
Ingredients
- •2 packages soft tofu
- •6 large eggs
- •2 tablespoons fresh lemon juice
- •2 tablespoons water
- •1 tablespoon Dijon mustard
- •½ cup vegetable oil
- •1 medium shallot
- •⅓ cup flat-leaf parsley
- •2 tablespoons capers
- •1½ pounds Romano beans
- •5 ounces wild or baby arugula
- •⅓ cup tarragon leaves
Cooking Instructions
- 1.
Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.
5 min
- 2.
Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.
10 min
- 3.
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.
10 min
- 4.
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.
15 min
- 5.
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.◊
15 min
