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PENNE,
CRISPY TOFU AND GREEN BEAN SALAD
A
light vinaigrette tossed with pasta, fresh
produce at peak season, and sautéed tofu
made this salad a hit in our Test Kitchen.
SALAD:
1 (15-ounce) package extra-firm tofu, drained
and cut into 1-inch cubes
1 teaspoon olive oil
2 cups uncooked penne pasta (8 ounces tube-shaped
pasta)
2 cups (2-inch) cut green beans (about 8
ounces)
2 cups halved cherry tomatoes
1 tablespoon chopped fresh or 1 teaspoon
dried dill
DRESSING:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon low-sodium soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
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To
prepare salad, pat tofu cubes dry with a paper
towel. Heat 1 teaspoon oil in a large nonstick
skillet over medium-high heat. Add tofu; sauté
5 minutes, browning on all sides. Remove from
pan; chill 30 minutes.
Cook
pasta in boiling water for 5 minutes; add beans,
and cook and additional 5 minutes. Drain. Rinse
with cold water, and drain. Combine tofu, pasta
mixture, tomatoes, and dill in a large bowl.
To
prepare dressing, combine vinegar and remaining
ingredients in a jar; cover tightly, and shake
vigorously. Pour dressing over salad; toss well
to coat. Cover and refrigerate 30 minutes.
8
servings.
[Cooking
Light, July 2001]
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