Panfried Tofu with Romano-Bean and Herb Salad
Panfried Tofu with Romano-Bean and Herb Salad is a flavorful French French Receipes dish prepared with quality ingredients. Cut each tofu block lengthwise into 3 equal pieces.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 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.◊.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.