We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cool Long Bean & Tofu Salad
with Mizuna & Miso-Soy Vinaigrette
-
Time25-35 mins
-
Servings2
-
NutritionEst. 555 calories
In this Japanese-inspired dinner, we’re combining blanched long beans and mizuna (a peppery green) with crispy, browned tofu. And we’re coating the salad in a unique vinaigrette, made with sesame oil, sweet soy glaze (a thick, soy-based sauce) and savory white miso paste. To suit the summer weather, we’re serving the salad slightly cool—chilling the blanched long beans before assembling the salad (a process that also prevents them from overcooking and sets their color). Finally, a garnish of chopped cashews adds crunchy texture and earthy flavor.
Get Cooking
fresh
ingredients
Title
-
1 14-Ounce Package Extra-Firm Tofu
-
6 oz Long Beans
-
3 oz Mizuna
-
2 Scallions
- 2 Tbsps Rice Vinegar
-
2 Tbsps Soy Glaze
-
1 1-Inch Piece Ginger
-
1 Tbsp Sesame Oil
-
¼ cup Cashews
- ¼ cup White Miso Paste
-
1 tsp Long Bean & Tofu Spice Blend (Black & White Sesame Seeds, Crushed Aleppo Pepper & Dried Orange Peel)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain the tofu; pat dry with paper towels. Cut the tofu lengthwise into 6 planks; cut the planks crosswise into 2-inch-long pieces. Cut off and discard the ends of the long beans; cut into thirds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the ginger. Roughly chop the cashews.
2
Make the miso-soy vinaigrette:
In a medium bowl, whisk together the vinegar, soy glaze, sesame oil, miso paste and 2 tablespoons of water until smooth.
3
Cook & dress the tofu:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the tofu; season with salt and pepper. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Transfer to a large bowl. Toss with the spice blend and half the miso-soy vinaigrette. Season with salt and pepper to taste.
4
Blanch the long beans:
While the tofu cooks, fill a medium bowl with ice water and set aside. Add the long beans to the pot of boiling water. Cook 2 to 4 minutes, or until bright green and slightly tender. Drain thoroughly and transfer to the bowl of ice water. Let stand until cool, then drain thoroughly and pat dry with paper towels.
5
Dress the mizuna & long beans:
In a large bowl, combine the mizuna and blanched long beans. Add as much of the remaining miso-soy vinaigrette as you’d like; toss to combine. Season with salt and pepper to taste.
6
Finish & plate your dish:
Divide the dressed mizuna and long beans between 2 plates. Top with the dressed tofu. Garnish with the green tops of the scallions and cashews. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Drain the tofu; pat dry with paper towels. Cut the tofu lengthwise into 6 planks; cut the planks crosswise into 2-inch-long pieces. Cut off and discard the ends of the long beans; cut into thirds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the ginger. Roughly chop the cashews.
2
Make the miso-soy vinaigrette:
In a medium bowl, whisk together the vinegar, soy glaze, sesame oil, miso paste and 2 tablespoons of water until smooth.
3
Cook & dress the tofu:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the tofu; season with salt and pepper. Cook, turning occasionally, 7 to 9 minutes, or until browned on all sides. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until softened and fragrant. Transfer to a large bowl. Toss with the spice blend and half the miso-soy vinaigrette. Season with salt and pepper to taste.
4
Blanch the long beans:
While the tofu cooks, fill a medium bowl with ice water and set aside. Add the long beans to the pot of boiling water. Cook 2 to 4 minutes, or until bright green and slightly tender. Drain thoroughly and transfer to the bowl of ice water. Let stand until cool, then drain thoroughly and pat dry with paper towels.
5
Dress the mizuna & long beans:
In a large bowl, combine the mizuna and blanched long beans. Add as much of the remaining miso-soy vinaigrette as you’d like; toss to combine. Season with salt and pepper to taste.
6
Finish & plate your dish:
Divide the dressed mizuna and long beans between 2 plates. Top with the dressed tofu. Garnish with the green tops of the scallions and cashews. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered