|
|
Preparation time
25 minutes
Total time:
35 minutes
|
Ingredients
Tofu and Green Beans
-
½ cup (70 g) unbleached all-purpose flour
-
2 eggs
-
1 cup (50 g) panko bread crumbs
-
½ tsp onion powder
-
¼ tsp cayenne pepper
-
1 lb (454 g) firm tofu, cut into 4 x 1 x ½-inch (8 x 2 x 1 cm) strips, patted dry
-
3 tbsp (45 ml) canola oil
-
1 shallot, thinly sliced
-
1 lb (454 g) green beans, blanched
-
Salt and pepper
Wafu Dressing
-
3 tbsp (45 ml) soy sauce
-
2 tbsp (30 ml) mirin
-
2 tbsp (30 ml) water
-
1 tbsp (15 ml) toasted sesame oil
-
1 tbsp (15 ml) finely chopped fresh ginger
-
2 tsp (10 ml) sambal oelek
-
1 clove garlic, finely chopped
-
½ cup (125 ml) mayonnaise
|
Directions
Wafu Dressing
-
In a bowl, combine all the ingredients, except for the mayonnaise.
-
Reserve ¼ cup of the mixture. Add the mayonnaise to the remaining mixture. Refrigerate until ready to serve.
Tofu and Green Beans
-
In a shallow dish, place the flour. In a second shallow dish, lightly beat the eggs. In a third shallow dish, combine the bread crumbs, onion powder and cayenne pepper.
-
Dredge the tofu strips in the flour. Dip into the beaten eggs, allowing excess to drip off. Finally, press the sticks into the bread crumbs to coat them evenly.
-
In a non-stick skillet over medium heat, brown one-third of the tofu in 1 tbsp of the oil. Repeat with the remaining tofu, taking care to clean the skillet between batches. Season with salt and pepper. Keep warm.
-
In the same skillet over medium heat, soften the shallot in the reserved dressing mixture (1/4 cup). Add the beans and toss well. Continue cooking for a few minutes or until the beans are warmed through.
-
Divide the beans among serving plates. Top with the tofu. Serve with the wafu dressing and white rice.
NOTE
Wafu, or "Japanese-style" dressing, is typically a mixture of soy sauce, rice vinegar and vegetable oil.
|
|