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

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

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