Best Panfried Tofu With Romano Bean And Herb Salad Recipes

Panfried Tofu with Romano-Bean and Herb Salad image

Provided by Kay Chun

Yield Makes 6 servings

Number Of Ingredients 12

2 (14-ounces) packages soft tofu (not silken)
6 large eggs (4 hard-boiled and 2 raw)
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 cup plus 2 tablespoon vegetable oil, divided
1 medium shallot, minced (2 tablespoons)
1/3 cup chopped flat-leaf parsley
2 tablespoons drained capers, chopped
1 1/2 pounds Romano beans or green beans, trimmed
5 ounces wild or baby arugula (6 packed cups)
1/3 cup tarragon leaves

Steps:

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 yolks in food processor. With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed. Transfer to a bowl and stir in shallot, parsley, and capers. Reserve 1/4 cup dressing for serving.
Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath to stop cooking, then drain well. Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Meanwhile, lightly beat remaining 2 eggs in a medium bowl. Pat tofu dry and season both sides with 1/2 teaspoon salt (total). Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes. Drain briefly on paper towels, then serve with salad and reserved dressing.◊

Pan-Fried Tofu image

Provided by KES115

Time 20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) package water-packed firm tofu, drained and rinsed
6 tablespoons nutritional yeast
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 ½ tablespoons olive oil

Steps:

Slice tofu into 1/4-inch slabs.
Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
Roll tofu slices in the nutritional yeast mixture until evenly coated.
Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.

Nutrition Facts : Calories 248 calories, Carbohydrate 8.8 g, Fat 15.4 g, Fiber 5.6 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 58.6 mg, Sugar 0.1 g