Yellow Bean Tofu Salad

Ingredients

• Canola oil

  1 tbsp or 14g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  7 oz or 198g

• Snap beans

  Yellow, raw

  8 oz or 227g

• Serrano pepper

  Raw

  ½ pepper or 3g

• Onions

  Young green, tops only

  2 stalk or 24g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Garlic

  Raw

  ½ clove or 2g

• Salt

  Table

  ⅜ tsp or 2g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Pumpkin and squash seeds

  Seeds, whole, roasted, without salt

  ¼ cup or 16g

Directions

1. Drain tofu and press dry with paper towels. Cut into very small cubes.
2. Bring a small pot of well-salted water to a boil. Cut the beans into 1-inch segments on a deep bias. Cook in the boiling water for 30 seconds, then drain and rinse under cold water to stop the cooking process. Shake off excess water.
3. Heat half of the oil in a skillet over medium heat. Add tofu cubes and pan-fry until golden brown on all sides. Remove from skillet and set aside.
4. In a food processor, pulse the seeded serrano pepper, scallions, cilantro, garlic, salt, and remaining oil into a paste. Gradually add the well-mixed coconut milk, then incorporate the lemon juice to taste.
5. Combine the beans, most of the pumpkin seeds, and tofu cubes in a large bowl. Toss with the dressing and top with the remaining seeds.