Japanese Green Bean Salad with Crispy Tofu

Name: Japanese Green Bean Salad with Crispy Tofu
Yield: Serves 4 as a side dish
Cuisine: Japanese
Ingredients: 1 tbsp caster (superfine) sugar; 2 tbsp cornflour (cornstarch); 2 tbsp honey; 2 tbsp sushi vinegar; 2 tbsp mild American mustard; 3½ tbsp yuzu juice; 2 cloves of garlic, crushed; 100 g (3½ oz.) mixed baby leaves; 100 g (3½ oz.) mangetout (snow peas); 100 g (3½ oz.) French green beans; 100 g (3½ oz.) edamame beans (podded and frozen); 100 g (3½ oz./¾ cup) unblanched almonds; 2 tbsp soy sauce; 150 ml (⅔ cup) sunflower oil, for frying; 3 tbsp mirin; 1 pack organic firm tofu (drained weight about 325 g/11½ oz.); ½ white salad onion, finely sliced; salt and freshly ground black pepper; 200 ml (¾ cup) extra-virgin olive oil; 1½ tbsp soy sauce

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Soy is one of the cornerstones of the Japanese diet. I often had a salad on the menu celebrating the various versions of soy in one dish - a protein on protein festival. This dish is highly nutritious, the perfect vegan feast, and really packs a punch.

Ingredients

1 pack organic firm tofu (drained weight about 325 g/11½ oz.)
100

Asia
Japan
Side dish
Vegetarian

Method

Remove the tofu from its packaging, wrap in kitchen (paper) towel and leave to draw out the liquid.

Trim the green beans and cut in half. Bring 1 litre (4 cups) of water to the boil in a medium saucepan with a steamer on top. Steam the beans and edamame for 2 minutes, then plunge into iced water to retain the colour and cool them down.

Roast the almonds in a dry frying pan, and