Yellow Bean Tofu Salad

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Tofu

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

  14 oz or 397g

• Snap beans

  Yellow, raw

  16 oz or 454g

• Serrano pepper

  Raw

  1 pepper or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ¾ tsp or 5g

• Coconut milk

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

  1 cup or 226g

• Lemon juice

  Raw

  1 tbsp or 15g

• Pumpkin and squash seeds

  Seeds, whole, roasted, without salt

  ½ cup or 32g

Directions

1. Drain the tofu and pat very dry with paper towels, then cut into small cubes.
2. Bring a small pot of well-salted water to a boil. Trim yellow beans and slice on a deep bias into 1-inch pieces. Blanch for about 30 seconds, then drain and rinse under cold water; shake off excess moisture.
3. Heat half of the oil in a skillet over medium heat. Add the tofu and pan-fry, turning occasionally, until golden on all sides. Transfer to a plate to cool slightly.
4. In a food processor, pulse the serrano, sliced green onion tops, cilantro, garlic, and salt with the remaining oil to form a coarse paste. With the machine running, stream in the well-mixed coconut milk until smooth, then blend in the lemon juice to taste.
5. In a large bowl, combine the blanched beans, tofu, and most of the pumpkin seeds. Toss with enough dressing to coat. Sprinkle the remaining seeds on top and adjust lemon and salt to taste before serving.