Charred Green Beans & Tofu with High Oleic Soy Oil Miso, Ginger, Mustard Vinaigrette

Categories: Side Dish or Plant-Forward Main Course

Yield:
6-8

Step 1

2 oz • High Oleic Soy Oil

2 tbsp • Fresh ginger root • finely minced

1 tbsp • Serrano Green Chili • finely minced

2 tbsp • Garlic • finely minced

4 • Scallion • finely minced

3 tbsp • Lime juice

3 tbsp • White Miso

2 tbsp • Honey

2 tbsp • Whole grain mustard

In a wok, heat the Soy Oil to smoking. Add the ginger and green chili, stir frying until fragrant, about 1 minute. Add the garlic and scallion, stir frying 1 more minute. Pour these aromatics and the oil into a small bowl. Add the lime juice, miso, honey and whole grain mustard. Whisk to combine and set aside.

Step 2

1 lb • Firm tofu • pressed to remove some moisture and cut in 1 inch cubes

2 tbsp • Soy sauce

2 tbsp • High Oleic Soy OIl

Preheat an oven to 425�F Toss the tofu with the soy sauce and soy oil . Place in one layer on a non-stick sheet pan and bake in the oven until the edges are a nice golden brown. Approximately 15 minutes Remove and reserve for step 3

Step 3

1 oz • High Oleic Soy Oil

12 oz • Green Beans • tops removed, left whole

1 each • Red Onion • sliced thin

2 oz • Coconut, unsweetened, shredded

1/2 oz • Cilantro • roughly chopped

Make sure that you have a very hot, dry wok. Add the soy oil. Wait a few minutes until smoking then add the green beans. Stir fry, tossing only occasionally so that the beans char and blacken a little, this will take about 4 minutes . Add the red onion and stir fry for another minute. Add the coconut, stirring continuously to avoid burning. Turn off the heat and add the tofu from step 2 and the dressing from step 1. Add the cilantro and toss to combine. Serve immediately

Notes

This recipe was developed with grant funding from the United Soybean Board

The Culinary Institute of America

Created by:
barbara alexander

Added on:
February 25, 2022

Last updated:
April 20, 2022