2000s Recipes + Menus

Panfried Tofu with Romano-Bean and Herb Salad

  • Active time:30 min
  • Start to finish:50 min
July 2009
Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust, creamy French-inspired dressing that also gussies up the seasonal side salad. Dipping the tofu in egg before it hits the skillet seals its custardy texture inside a lovely golden crust. View more of our favorite recipes from this issue.
  • 2 (14-ounce) 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 tablespoons vegetable oil, divided
  • 1 medium shallot, minced (2 tablespoons)
  • 1/3 cup chopped flat-leaf parsley
  • 2 tablespoons drained capers, chopped
  • 1 1/2 lb Romano beans or green beans, trimmed
  • 5 oz wild or baby arugula (6 packed cups)
  • 1/3 cup tarragon leaves
  • 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 tsp 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 cup reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
  • Heat remaining 2 Tbsp 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 tsp 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.
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