Panfried Tofu with Romano-Bean and Herb Salad

Ingredients for Panfried Tofu with Romano-Bean and Herb Salad

• 2 (400g) packages soft tofu (not silken)

• 6 large eggs (4 hard-boiled and 2 raw)

• 2 tablespoons fresh lemon juice

• 2 tablespoons water

• 1 tablespoon Dijon mustard

• 120ml plus 2 tablespoons vegetable oil, divided

• 1 medium shallot, minced (2 tablespoons )

• 1/3 cup chopped flat-leaf parsley

• 2 tablespoons drained capers, chopped

• 675g Romano beans or green beans, trimmed

• 140g wild or baby rocket (6 packed cups)

• 1/3 cup tarragon leaves

How to make Panfried Tofu with Romano-Bean and Herb Salad

Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.

Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.

Add lemon juice, water, mustard, and 1/4 teaspoons each of salt and pepper to yolks in food processor. With motor running, add 120ml 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 60ml dressing for serving.

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 rocket, tarragon, and egg whites. Season with salt and pepper.

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 teaspoons 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.◊

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.