Green Bean and Tofu Salad With Peanut Dressing
Published July 15, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
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.
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.
Because it's easy to have tofu, green beans and a lime in the fridge - this makes a solid WFH lunch. I also added more lime juice, lime zest, and a spoonful of chili oil that has that mala pepper thing going on. Next time, I'm adding ginger as one of the commenters did. Maybe smushing the tofu into bits to soak up the sauce, and maybe adding Chinese style fermented black beans. Pro tip: prepare the green beans while on a conference call with the camera off. Thank you for the recipe Genevieve!
To serve as a winter dish. I fried the tofu first. I followed the instruction to drain the water out of the tofu. When the oil is ready for frying, I put some salt into the oil, so that the tofu will not stick to the pot. The peanut butter sauce is unique, but all my guests like it.
I love this recipe so much because it is original, delicious, and always makes me happy to buy green beans at the Farmers market.