This warm tofu, green bean and sweet potato salad is exactly the sort of food I want for a late breakfast, brunch or light lunch. It is colourful and satisfying without feeling heavy, with golden fried tofu, softly caramelised sweet potato and green beans that still retain a little bite.
Everything comes together in one pan. A splash of water helps the sweet potato steam until tender while the heat underneath gives the edges some colour; the beans are added later so they stay fresh and green rather than becoming soft. A creamy tahini, lemon and chilli dressing pulls all those textures together.
It is economical too. Ready-fried tofu has plenty of texture, so you only need a modest portion alongside the vegetables. I divide one 230g bag into smaller pieces and freeze it, giving me enough for several quick salads and meals rather than using the entire packet at once.
Serves
2
Preparation
10 minutes
Cooking
18–20 minutes
Ingredients
For the warm salad
- 100–120g ready-fried tofu, such as Tofuking Fresh Deep Fry Tofu, cut into bite-sized squares
- 1 medium sweet potato, peeled and cut into 1.5cm cubes
- 180–200g green beans, trimmed and halved if long
- 1 tbsp neutral cooking oil
- 4–5 tbsp water, plus a little more if needed
- Freshly ground black pepper
For the lemon-tahini dressing
- 3 tbsp tahini
- Juice of ½ lemon
- ¼–½ tsp chilli flakes, according to taste
- 2–4 tbsp warm water, to loosen
- Freshly ground black pepper
Method
- Make the dressing. Put the tahini, lemon juice and chilli flakes into a small bowl. Stir in the warm water a tablespoon at a time. Tahini may thicken at first, but keep stirring until it becomes smooth, creamy and pourable. Add black pepper and set aside.
- Start the sweet potato. Heat the oil in a large frying pan over a medium heat. Add the sweet potato and cook for 3–4 minutes, turning occasionally, until the edges begin to colour.
- Steam until tender. Add 4 tablespoons of water and cover the pan with a lid. Cook for 7–9 minutes, checking and turning occasionally, until the sweet potato is almost tender. Add another splash of water if the pan becomes dry before it is cooked through.
- Add the beans. Add the green beans and cook, covered, for another 4–5 minutes. They should be cooked but still bright and retain a little bite.
- Fry the tofu. Move the vegetables to one side of the pan and add the tofu. Let it cook against the hot surface for 3–4 minutes, turning until warmed through with golden edges. Alternatively, remove the vegetables briefly if your pan is small.
- Serve. Divide the warm tofu, sweet potato and green beans between two plates. Spoon over the lemon-tahini dressing and finish with a few extra chilli flakes if you like more heat.
CATHERINE’S TIP
I buy a 230g bag of Tofuking fresh deep-fried tofu, cut each cube into smaller squares and freeze it in meal-sized portions. Freezing changes the texture slightly, helping the tofu soak up sauces and seasonings once defrosted. You only need around 50–60g per person for this salad, so one bag can stretch across several meals.
Allergy note: Tofu and tahini contain soya and sesame respectively. Check the packaging if cooking for anyone with allergies.
Foodwizardry 