Dinner Tonight: Tofu, Green Bean and Shiitake Salad
Dinner Tonight: Tofu, Green Bean and Shiitake Salad is a side dish that serves 4. One portion of this dish contains roughly 8g of protein, 6g of fat, and a total of 119 calories. For $2.25 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 36 people were impressed by this recipe. If you have sugar, thai chiles, scallions, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Serious Eats. Overall, this recipe earns a pretty good spoonacular score of 50%. Similar recipes are Tofu, Green Bean and Shiitake Salad, Dinner Tonight: Fava Bean, Asparagus, and Green Bean Salad, and Toasted Barley, Green Bean, and Shiitake Salad with Tofu.
Servings: 4
Ingredients:
1 tablespoon Asian fish sauce
¼ cup cilantro, chopped
3 garlic cloves, minced
4 lettuce leaves (Boston, green leaf, romaine)
2 tablespoons fresh lime juice (about 2 limes)
¼ cup mint, chopped
3 scallions, minced
¼ pound shiitake mushrooms, stems removed, caps sliced ½-inch thick
3 tablespoons soy sauce, divided
2 teaspoons sugar
2 red Thai chiles, stemmed, seeded, and minced
½ pound firm tofu, halved crosswise
1 tablespoon vegetable oil
Equipment:
baking sheet
whisk
bowl
frying pan
Cooking instruction summary:
Procedures 1 Place the two tofu halves on a rimmed baking sheet, and top with another baking sheet. Weigh the baking sheet down with two large cans, and set aside for 30 minutes. Drain the tofu, and then chop into ½-inch pieces. 2 Meanwhile, in a large bowl, whisk together lime juice, fish sauce, 1 tablespoon of soy sauce, sugar, and crushed red pepper. 3 Warm the oil in a non-stick skillet set over medium-high heat. When oil is shimmering, add the garlic, and cook until fragrant, about 30 seconds. Add the sliced shiitakes, and cook until starting to soften, about one minute. Reduce heat to medium, and pour in the remaining two tablespoons of soy sauce. Cook, stirring occasionally, until shiitakes are tender, two to three minutes. Immediately transfer mushrooms to the large bowl with the dressing. 4 Add the tofu, green beans, scallions, shallot, cilantro, and mint to the bowl. Carefully toss. 5 Place one lettuce leaf on four plates. Top each with a quarter of the mushroom mixture. Serve.
Step by step:
1. 1
2. Place the two tofu halves on a rimmed baking sheet, and top with another baking sheet. Weigh the baking sheet down with two large cans, and set aside for 30 minutes.
3. Drain the tofu, and then chop into ½-inch pieces.
4. 2
5. Meanwhile, in a large bowl, whisk together lime juice, fish sauce, 1 tablespoon of soy sauce, sugar, and crushed red pepper.
6. 3
7. Warm the oil in a non-stick skillet set over medium-high heat. When oil is shimmering, add the garlic, and cook until fragrant, about 30 seconds.
8. Add the sliced shiitakes, and cook until starting to soften, about one minute. Reduce heat to medium, and pour in the remaining two tablespoons of soy sauce. Cook, stirring occasionally, until shiitakes are tender, two to three minutes. Immediately transfer mushrooms to the large bowl with the dressing.
9. 4
10. Add the tofu, green beans, scallions, shallot, cilantro, and mint to the bowl. Carefully toss.
11. 5
12. Place one lettuce leaf on four plates. Top each with a quarter of the mushroom mixture.
13. Serve.
Nutrition Information:
covered percent of daily need
