Add some crunch to tofu, beans dish
Crispy Tofu With Wafu Green Beans Ricardo Tested
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 finely chopped fresh ginger 2 tsp (10 mL) sambal oelek 1 clove garlic, finely chopped 1/2 cup (125 mL) mayonnaise Tofu and green beans 1/2 cup (70 g) unbleached all-purpose flour 2 eggs, lightly beaten 2 cups (100 g) panko bread crumbs 1/2 tsp onion powder 1/4 tsp cayenne pepper 1 lb (450 g) firm tofu, cut into 4 x 1 x 1/2-inch (8 x 2 x 1 cm) strips, patted dry 3 tbsp (45 mL) canola oil 1 lb (450 g) green beans, blanched
1 shallot, thinly sliced Salt and pepper Wafu dressing In a bowl, combine all the ingredients, except for the mayonnaise.
Reserve 1/4 cup of the mixture. Add 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 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 tablespoon 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.
Makes 4 servings.