Panfried Tofu with Romano-Bean and Herb Salad: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6

Active time:30 min
Start to finish:50 min

July 2009

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust, creamy French-inspired dressing that also gussies up the seasonal side salad. Dipping the tofu in egg before it hits the skillet seals its custardy texture inside a lovely golden crust. View more of our favorite recipes from this issue.

2 (14-ounce) 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
1/2 cup plus 2 tablespoons vegetable oil, divided
1 medium shallot, minced (2 tablespoons)
1/3 cup chopped flat-leaf parsley
2 tablespoons drained capers, chopped
1 1/2 lb Romano beans or green beans, trimmed
5 oz wild or baby arugula (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 tsp each of salt and pepper to yolks in food processor. With motor running, add 1/2 cup 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 1/4 cup 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 cup reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
Heat remaining 2 Tbsp 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 tsp 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.