Name: Panfried Tofu with Romano-Bean and Herb Salad
Cook time: 30 min
Total time: 50 min
Yield: Makes 6 servings
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

Panfried Tofu with Romano-Bean and Herb SaladRomulo Yanes

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust, creamy French-inspired dressing that also gussies up the seasonal side salad. Dipping the tofu in egg before it hits the skillet seals its custardy texture inside a lovely golden crust.

Recipe notes

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