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

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.◊

Avvertenza

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