Penne, Crispy Tofu, and Green Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A light vinaigrette tossed with pasta, fresh produce at peak season, and sautéed tofu made this salad a hit in our Test Kitchens. Ingredients:
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 |
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 |
Directions:
1. 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.
2. Cook pasta in boiling water for 5 minutes; add beans, and cook an additional 5 minutes. Drain. Rinse with cold water, and drain. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
3. 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.
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