Panfried Tofu With Romano-Bean And Herb Salad
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)2 tbsps
Water1 tbsp
Dijon Mustard2 tbsps
Capers (drained, chopped)680 g
Romano BeansDirections:
1
Cut each tofu block lengthwise into 3 equal pieces
2
Drain on paper towels
3
Peel hard-boiled eggs and halve lengthwise
4
Remove hard-boiled yolks and place in a food processor
5
Thinly slice whites crosswise and reserve
6
Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor
7
With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed
8
Transfer to a bowl and stir in shallot, parsley, and capers
9
Reserve 1/4 cup dressing for serving
10
Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes
11
Transfer to an ice bath to stop cooking, then drain well
12
Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving)
13
Gently toss with arugula, tarragon, and egg whites
14
Season with salt and pepper
15
Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat
16
Meanwhile, lightly beat remaining 2 eggs in a medium bowl
17
Pat tofu dry and season both sides with 1/2 teaspoon salt (total)
18
Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes
19
Drain briefly on paper towels, then serve with salad and reserved dressing
20
◊ Cut each tofu block lengthwise into 3 equal pieces
21
Drain on paper towels
22
Peel hard-boiled eggs and halve lengthwise
23
Remove hard-boiled yolks and place in a food processor
24
Thinly slice whites crosswise and reserve
25
Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor
26
With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed
27
Transfer to a bowl and stir in shallot, parsley, and capers
28
Reserve 1/4 cup dressing for serving
29
Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes
30
Transfer to an ice bath to stop cooking, then drain well
31
Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving)
32
Gently toss with arugula, tarragon, and egg whites
33
Season with salt and pepper
34
Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat
35
Meanwhile, lightly beat remaining 2 eggs in a medium bowl
36
Pat tofu dry and season both sides with 1/2 teaspoon salt (total)
37
Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes
38
Drain briefly on paper towels, then serve with salad and reserved dressing
39
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