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Panfried Tofu with Romano-Bean and Herb Salad


Panfried Tofu with Romano-Bean and Herb Salad Recipe

Ingredients:
  • 2 (14-ounces) packages soft tofu (not silken)
  • 6 large eggs (4 hard-boiled and 2 raw)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1/2 cup plus 2 tablespoon vegetable oil, divided
  • 1 medium shallot, minced (2 tablespoons)
  • 1/3 cup chopped flat-leaf parsley
  • 2 tablespoons drained capers, chopped
  • 1 1/2 pounds Romano beans or green beans, trimmed
  • 5 ounces wild or baby arugula (6 packed cups)
  • 1/3 cup tarragon leaves
Directions:
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Rank

69.897528009


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