Vegan Summer Three-Bean Salad With Tofu and Soy Vin

Name: Vegan Summer Three-Bean Salad With Tofu and Soy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tofu-soy vinaigrette:; 1 cup silken tofu; 1/2 cup soy sauce; 2 tablespoons sugar; 2 tablespoons sambal oelek chili paste; 2 tablespoons sherry vinegar; 1 tablespoon sesame oil; 1 cup canola oil; For the radishes and beans:; 1 pound radishes, preferably a mix of different kinds, trimmed and thinly sliced; Salt; 2 pounds fresh beans, preferably a mix of three kinds, such as green, yellow wax, and Romano, or haricot verts, snow peas and sugar snap peas, trimmed; For the tofu croutons:; 4 cups vegetable oil, or as needed; 2 tablespoons cornstarch; 1/2 pound firm tofu, patted dry and cut into 1/2-inch cubes; Salt; 1 to 2 tablespoons black sesame seeds, lightly toasted; 1 to 2 tablespoons white sesame seeds, lightly toasted.

Servings: persons

For the tofu-soy vinaigrette:
1 cup silken tofu
1/2 cup soy sauce
2 tablespoons sugar
2 tablespoons sambal oelek chili paste
2 tablespoons sherry vinegar
1 tablespoon sesame oil
1 cup canola oil
For the radishes and beans:
1 pound radishes, preferably a mix of different kinds, trimmed and thinly sliced
Salt
2 pounds fresh beans, preferably a mix of three kinds, such as green, yellow wax, and Romano, or haricot verts, snow peas and sugar snap peas, trimmed
For the tofu croutons:
4 cups vegetable oil, or as needed
2 tablespoons cornstarch
1/2 pound firm tofu, patted dry and cut into 1/2-inch cubes
Salt
1 to 2 tablespoons black sesame seeds, lightly toasted
1 to 2 tablespoons white sesame seeds, lightly toasted.

1
For the tofu-soy vinaigrette: In a blender, combine the tofu, soy sauce, sugar, sambal oelek, vinegar and sesame oil.
2
Blend until smooth.
3
With the motor running at medium-low speed, slowly add the canola oil; the vinaigrette will become very thick.
4
May be covered and refrigerated for up to a week.
5
For the beans and radishes: Prepare two bowls of ice mixed with water.
6
Place the sliced radishes in one of the ice baths.
7
Bring a large pot of heavily salted water to boil.
8
Add the beans and boil until they are crisp-tender, about 4 minutes.
9
Drain under cold water, then place in the remaining ice bath to chill.
10
Drain well and set aside.
11
For the tofu croutons: Pour oil into a wok or small deep-fryer over high heat, and heat to 350 degrees.
12
Meanwhile, put cornstarch into a wide, shallow bowl, and add tofu, tossing gently to coat.
13
Working in batches, if needed, deep-fry the tofu until golden and crispy, 5 to 6 minutes.
14
Using a slotted spoon, transfer to paper towels to drain.
15
Season with salt, and set aside.
16
Drain the radishes well, and place in a large bowl.
17
Add blanched beans, and toss to mix.
18
Add vinaigrette to taste, reserving any excess for another use.
19
Mix well, and season with salt to taste.
20
To serve, place in individual serving plates or bowls, top with tofu croutons, and sprinkle with black and white sesame seeds.

3924

kcal

Calories

329

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: For the tofu-soy vinaigrette:, 1 cup silken tofu, 1/2 cup soy sauce, 2 tablespoons sugar, and more.

Yes, Vegan Summer Three-Bean Salad With Tofu and Soy Vinaigrette 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.

That's it — enjoy your meal!

Vegan Summer Three-Bean Salad With Tofu and Soy Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions