Bean Curd Salad Recipes

EASY MEDITERRANEAN BEAN SALAD

Steps:

• In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
• In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
• Add the vinaigrette to the salad bowl. Toss to coat.
• For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

BEAN CURD SALAD

Steps:

• Heat the vegetable oil in a large, heavy bottomed skillet or wok, until hot.
• Add the crushed garlic to the skillet or wok and cook for a few seconds.
• Add the bean curd in batches and stir-fry over gentle heat, until golden on all sides.
• Remove with a slotted spoon and keep warm.
• Add the onion, carrot, celery, red bell peppers, snow peas, broccoli, and green beans to the pan and stir fry for about 2-3 minutes, or until tender but crisp.
• Add the oyster sauce, tamarind concentrate, fish sauce, tomato paste, soy sauce, chili sauce, sugar, vinegar, and star anise, mixing well to blend.
• Stir-fry for another 2 minutes.
• Mix the cornstarch with the water and add to the pan with the stir-fried bean curd.
• Stir-fry gently, until the sauce boils and thickens slightly.
• Transfer to warm plates and serve immediately.

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.