I was a little bit nervous to try this out but I'm glad I did. It's very, very yummy! Because the tofu is browned, it stops being so mushy and becomes more firm. Much better. The whole thing is easy and doesn't take too long. I didn't bother letting anything refrigerate because I was hungry, but I can see that this would be an excellent meal to make and take the next day for lunch. We would make this again!
Penne, Crispy Tofu, and Green Bean Salad
Cooking Light, July 2001
A light vinaigrette tossed with pasta, fresh produce at peak season, and sautéed tofu made this salad a hit in our Test Kitchens.
1 (15-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
1 teaspoon olive oil
2 cups uncooked penne pasta (8 ounces tube-shaped pasta)
2 cups (2-inch) cut green beans (about 8 ounces)
2 cups halved cherry tomatoes
1 tablespoon chopped fresh or 1 teaspoon dried dill
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon low-sodium soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
To prepare salad, pat tofu cubes dry with a paper towel. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Remove from pan; chill 30 minutes.
Cook pasta in boiling water for 5 minutes; add beans, and cook an additional 5 minutes. Drain. Rinse with cold water, and drain. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour dressing over salad; toss well to coat. Cover and refrigerate 30 minutes.
Yield: 8 servings