Japanese Green Bean Salad with Crispy Tofu from Robata: Japanese Home Grilling by Silla Bjerrum

Ingredients

• 200 ml (¾ cup) extra-virgin olive oil
• 3 tbsp mirin
• 3½ tbsp yuzu juice
• 2 tbsp sushi vinegar
• 1 pack organic firm tofu (drained weight about 325 g/11½ oz.)
• 100 g (3½ oz.) edamame beans (podded and frozen)
• 100 g (3½ oz.) French green beans
• 100 g (3½ oz./¾ cup) unblanched almonds
• 2 tbsp soy sauce
• 2 tbsp honey
• 100 g (3½ oz.) mixed baby leaves
• 100 g (3½ oz.) mangetout (snow peas)
• 2 tbsp cornflour (cornstarch)
• 150 ml (⅔ cup) sunflower oil, for frying
• ½ white salad onion, finely sliced
• salt and freshly ground black pepper
• 2 cloves of garlic, crushed
• 2 tbsp mild American mustard
• 1 tbsp caster (superfine) sugar
• 1½ tbsp soy sauce