Label
All
0
Clear all filters

Japanese Green Bean Salad with Crispy Tofu

Rate this recipe

banner
Preparation info
  • Serves

    4

    as a side dish
    • Difficulty

      Easy

Appears in
Robata: Japanese Home Grilling

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title