Tofu, Green Bean and Onion Salad
4 servings
10 minutes
This salad with tofu, green beans, and onion is an exquisite dish of Chinese cuisine that embodies a balance of flavors and textures. The tender tofu harmonizes with the freshness of the green beans, while a spicy sauce based on soy sauce, bean paste, and rice vinegar adds brightness and depth. Ginger and chili pepper add heat, while cilantro brings a refreshing aroma. Shallots complete the composition with a light sweetness. This dish is not just a salad but a true gastronomic story reflecting the traditions of Chinese cuisine that emphasizes the delicate balance of ingredients.
1
Mix soy sauce, bean paste, vinegar, ginger, shallot, and chili in a bowl; gradually add oil and stir until smooth.
- Soy sauce: 3 tablespoons
- Rice vinegar: 1.5 tablespoon
- Ginger root: 1 teaspoon
- Shallot: 2 heads
- Red chili pepper: 1 piece
- Canola oil: 0.2 glass
2
Bring salted water to a boil in a large pot. Boil the beans until tender for about 3 minutes; drain and transfer to a bowl.
- Green beans: 450 g
3
Add half of the prepared dressing and half of the tofu and cilantro; mix while shaking the bowl, and transfer to a serving dish. Garnish with the remaining tofu and drizzle with dressing. Sprinkle with cilantro and onion.
- Soy sauce: 3 tablespoons
- Cilantro (coriander leaves): 1 bunch
- Soft (silken) tofu: 300 g
- Soft (silken) tofu: 300 g