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Tofu and green bean salad with ponzu dressing

Name: Tofu and green bean salad with ponzu dressing recipe
Yield: 4
Ingredients: 2 x 300g blocks silken tofu; 250g green beans, trimmed; 1/2 cup (125ml) ponzu sauce (from supermarkets and Asian grocers); Juice of 1/2 lemon; 8 small radishes, very thinly sliced (we used a mandoline); 2 long green shallots, finely chopped; Toasted black & white sesame seeds, togarashi pepper (substitute cayenne pepper) & coriander leaves, to serve

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by Hayden Quinn

Mar 09, 2021

“I find that the Western palate isn’t as aligned to the soft, silky, gooey textures as a Japanese palate is. This salad with delicate silken tofu is a great introduction. You could serve this salad with steamed rice to make for a more substantial meal, or serve as refreshing side to a fried dish.” – Hayden Quinn.

2 x 300g blocks silken tofu
250g green beans, trimmed
1/2 cup (125ml) ponzu sauce (from supermarkets and Asian grocers)
Juice of 1/2 lemon
8 small radishes, very thinly sliced (we used a mandoline)
2 long green shallots, finely chopped
Toasted black & white sesame seeds, togarashi pepper (substitute cayenne pepper) & coriander leaves, to serve

Method

1.

Triple-line a large plate with paper towel. Carefully turn out the tofu from their packets on top. Drain and allow to come to room temperature for 10 minutes. Cut into bite-sized pieces.
2.

Place a saucepan of salted water over high heat and bring to the boil. Cook beans for 4 minutes, drain, then plunge into iced water. Drain, split beans in half and set aside. Combine ponzu sauce and lemon juice in a small bowl.
3.

To serve, place beans and radish on a serving plate and carefully top with tofu. Drizzle over ponzu dressing and scatter with long green shallot, sesame seeds, togarashi pepper and coriander leaves.