Magazine article Sunset

Pole Bean Salad with Ginger-Soy Tofu

Magazine article Sunset

Pole Bean Salad with Ginger-Soy Tofu

Article excerpt

POLE BEAN SALAD with GINGER-SOY TOFU  SERVES 4/ 45 MINUTES  Tossed with a bright vinaigrette, tender pole beans and tofu make a hearty vegan dinner. Serve warm or chilled.  1 pkg. (16 oz.) extra-firm tofu, drained, patted dry,   and cut into 1/4-in.-thick strips 1/3 cup each canola oil and unseasoned rice vinegar 2 tbsp. low-sodium soy sauce 1 1/2 tbsp. mirin 1 tbsp. grated fresh ginger About 1/4 tsp. kosher salt 3/4 tsp. sugar 1/2 tsp. freshly ground pepper 1 1/2 lbs. mixed pole beans in various colors, such as   blue lake, romano, and wax, trimmed (cut romanos   into 2-in. pieces) 1/4 cup each cilantro leaves and toasted sliced almonds Toasted black sesame seeds (optional)  1. Put drained tofu in a shallow baking dish. In a large bowl, whisk together oil, vinegar, soy sauce, mirin, ginger, 1/4 tsp. salt, the sugar, and pepper; pour over tofu. … 
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