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.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Whisk
- Mixing bowl
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- 3 tbsp. light soy sauce
- 1½ tbsp. Chinese black bean paste
- 1 tbsp. rice vinegar
- 1 (1") pieces 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
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