Panfried Tofu with Romano-Bean and Herb Salad

Panfried Tofu with Romano-Bean and Herb Salad
Photo by Romulo Yanes


  • 1 medium shallot
  • 1/3 cup tarragon leaves
  • 2 tablespoons water
  • 1/3 cup fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1 ½ pounds Romano beans or green beans
  • 10 tablespoons vegetable oil
  • + 5 more ingredients
    • 6 large eggs
    • 2 tablespoons capers
    • 2 (14-ounces) packages soft tofu (not silken)
    • 5 ounces wild or baby arugula
    • 1 tablespoon Dijon mustard

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 teaspoon each of salt and pepper to yo...

View full recipe at Epicurious


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