Cool Long Bean & Tofu Salad

with Mizuna & Miso-Soy Vinaigrette

30 MIN

2 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

555 Cals (est.)

fresh

ingredients

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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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!