Pole Bean Salad With Ginger-Soy Tofu Recipe

Name: Pole Bean Salad With Ginger-Soy Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (16 oz.) extra-firm tofu, drained, patted dry, and cut into 1/4-in.-thick strips; 1/3 cup canola oil; 1/3 cup unseasoned rice vinegar; 2 tablespoons low-sodium soy sauce; 1 1/2 tablespoons mirin; 1 tablespoon grated fresh ginger; About 1/4 tsp. kosher salt; 3/4 teaspoon sugar; 1/2 teaspoon freshly ground pepper; 1 1/2 pounds mixed pole beans in various colors, such as blue lake, romano, and wax, trimmed (cut romanos into 2-in. pieces); 1/4 cup cilantro leaves; 1/4 cup toasted sliced almonds; Toasted black sesame seeds (optional)

Servings: persons

1 pkg. (16 oz.) extra-firm tofu, drained, patted dry, and cut into 1/4-in.-thick strips
1/3 cup canola oil
1/3 cup unseasoned rice vinegar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons mirin
1 tablespoon grated fresh ginger
About 1/4 tsp. kosher salt
3/4 teaspoon sugar
1/2 teaspoon freshly ground pepper
1 1/2 pounds mixed pole beans in various colors, such as blue lake, romano, and wax, trimmed (cut romanos into 2-in. pieces)
1/4 cup cilantro leaves
1/4 cup 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. Set bowl aside but don't wash. Marinate tofu, turning over occasionally, 10 minutes.
2
Lift tofu to a large nonstick frying pan (pour marinade back into bowl) and cook over medium-high heat until lightly browned on all sides, about 8 minutes total.
3
Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until crisp-tender, 5 to 6 minutes. Drain well, then pour into marinade and stir well to coat. Add tofu and gently combine.
4
Transfer beans and tofu to a platter or four large plates. Top with cilantro, almonds, and sesame seeds (if using).

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pkg. (16 oz.) extra-firm tofu, drained, patted dry, and cut into 1/4-in.-thick strips, 1/3 cup canola oil, 1/3 cup unseasoned rice vinegar, 2 tablespoons low-sodium soy sauce, and more.

Yes, Pole Bean Salad With Ginger-Soy Tofu falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pole Bean Salad With Ginger-Soy Tofu

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