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