Tofu, Long Bean, and Crispy Shallot Salad with Black Bean Vinaigrette

Name: Tofu, Long Bean, and Crispy Shallot Salad with Black Bean Vinaigrette
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 3 tbsp. light soy sauce; 1½ tbsp. Chinese black bean paste; 1 tbsp. rice vinegar; 1 (1") pieces piece ginger, peeled and minced; 1 shallot, minced; 1 small red Thai chile, seeded and minced; 1 ⁄ 2 cup canola oil; 14 oz. Chinese long or regular green beans, cut into 2" pieces; 10 oz. silken tofu, cut into 8 pieces; 1 ⁄ 2 cup packed cilantro leaves; 2 tbsp. fried Asian shallots from a jar

Serves
serves 2-4

ANDRÉ BARANOWSKI

Crisp-tender Chinese long beans pair with silky tofu and an umami-rich dressing for this simple chilled salad from chef Matt Wilkinson. This recipe first appeared with the 2015 SAVEUR 100 item Salad All Day.

Ingredients

3 tbsp. light soy sauce
1½ tbsp. Chinese black bean paste
1 tbsp. rice vinegar
1 (1") pieces piece ginger, peeled and minced
1 shallot, minced
1 small red Thai chile, seeded and minced
¹⁄₂ cup canola oil
14 oz. Chinese long or regular green beans, cut into 2" pieces
10 oz. silken tofu, cut into 8 pieces
¹⁄₂ cup packed cilantro leaves
2 tbsp. fried Asian shallots from a jar

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Instructions

Step 1

Whisk soy sauce, bean paste, vinegar, ginger, shallot, and chile in a bowl; slowly drizzle in oil and whisk until vinaigrette is emulsified. Bring a 4-qt. saucepan of water to a boil. Cook beans until crisp-tender, about 3 minutes; drain and transfer to a bowl. Add half the reserved vinaigrette and half each of the tofu and cilantro; toss to combine and transfer to a serving platter. Top with remaining tofu and drizzle with remaining vinaigrette. Garnish with remaining cilantro and the shallots.