Green Bean and Tofu Salad With Peanut Dressing
Published July 15, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- ¼cup crunchy peanut butter
- 2tablespoons hoisin sauce
- 1tablespoon fresh lime juice
- 1teaspoon granulated sugar
- ¼teaspoon red-pepper flakes, plus more for sprinkling
- 12ounces green beans, trimmed and cut into 2-inch lengths
- 1(14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes
Nutritional analysis per serving (4 servings)
223 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 14 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
- Step 2
Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.
Private Notes
Comments
Quick and easy to make. Even easier since I used the peanut vinaigrette from Trader Joe’s. Tofu would’ve been better marinated. Added some cherry tomatoes which added some nice acidity.
Wonderful, with some adjustments, based on previous comments. I cut the tofu slightly smaller, and marinated it in teriyaki sauce for a few hours, prepared the peanut sauce and beans early and put them in the fridge. Doubled the lime in the peanut sauce to add acidity, added tomatoes to the recipe. I served it on top of a bed of arugula and it was a hit. Great dinner salad.
Me: “follows recipe” & tastes dish. This is kinda meh. It needs something. Adds more lime and pepper flakes. Better, but still meh. Adds thinly sliced shallots, red bell pepper, and some cilantro. Definitely better, but missing something still. Sees the ginger root sitting on the counter, ungrated. Facepalm. Anyway, who knows if it would have needed cilantro, shallots or bell pepper, if I’d remembered the ginger in the first place? But the final product *with* the ginger was tasty.
Made this for a gathering of mostly elderly people so I blanched the string beans for 4 minutes instead of 2-3 and also simmered the tofu cubes in some water and teriyaki or soy sauce for a few minutes. More digestible and easier to chew everything. Added some chopped cilantro and some thin slivered red peppers for color & texture. Reduced added sugar for a diabetic. A nice sweet & sour vibe without being too sweet or too sour.
Is the tofu left raw or something?
@Melody: Tofu doesn't need to be cooked. I'm surprised at the number of comments recommending various cooking methods. For more information, see: https://www.healthline.com/nutrition/can-you-eat-tofu-raw
It is, and you can eat raw tofu, but many of us don't really like it raw and prefer it cooked one way or another.
Basically a relatively simple and tasty recipe, but made a few adjustments. Cut the tofu rather small and fried it briefly with a little red onion and ginger. Added 1 Tbsp soy sauce to marinade along with extra red pepper flakes. Was going to add a bit more hoisin, but accidentally grabbed bottle of Szechuan sauce! Turned out to be just the ticket! Served over jasmine rice. Delish!
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