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.
Tofu, Long Bean, and Crispy Shallot Salad with Black Bean Vinaigrette
Crisp-tender Chinese long beans pair with silky tofu and an umami-rich dressing for this simple chilled salad from chef Matt Wilkinson.
3 tbsp. light soy sauce
1½ tbsp. Chinese black bean paste
1 tbsp. rice vinegar
1 (1") piece 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
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.