Penne Crispy Tofu And Green Bean Salad Recipes

VEGAN SUMMER THREE-BEAN SALAD WITH TOFU AND SOY VINAIGRETTE

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.

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING

Steps:

• Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
• Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
• Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
• Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
• Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING

Steps:

• Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
• Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

GREEN BEAN & PENNE SALAD WITH TOMATO AND OLIVE DRESSING

Steps:

• Boil the pasta in a pan of water for 5 mins. Add the beans and onion, return to the boil and cook for 5 mins more.
• Meanwhile, put the tomatoes in a bowl with the oil, vinegar and basil (saving a couple of leaves), then blitz with a hand blender to make a dressing.
• Drain the pasta and beans, tip into the dressing, add the olives and mix well. Spoon onto plates and top with the basil leaves and rocket, or pack into lunchboxes, cool, then top with the rocket and basil. Can be chilled for up to one day ahead.