Green Bean and Tofu Salad With Peanut Dressing

Quick and easy to make. Even easier since I used the peanut vinaigrette from Trader Joe’s. Tofu would’ve been better marinated. Added some cherry tomatoes which added some nice acidity.

Wonderful, with some adjustments, based on previous comments. I cut the tofu slightly smaller, and marinated it in teriyaki sauce for a few hours, prepared the peanut sauce and beans early and put them in the fridge. Doubled the lime in the peanut sauce to add acidity, added tomatoes to the recipe. I served it on top of a bed of arugula and it was a hit. Great dinner salad.

Me: “follows recipe” & tastes dish. This is kinda meh. It needs something. Adds more lime and pepper flakes. Better, but still meh. Adds thinly sliced shallots, red bell pepper, and some cilantro. Definitely better, but missing something still. Sees the ginger root sitting on the counter, ungrated. Facepalm. Anyway, who knows if it would have needed cilantro, shallots or bell pepper, if I’d remembered the ginger in the first place? But the final product *with* the ginger was tasty.

Would almond butter work as well in this recipe? Allergy to peanuts and other nuts constrain the choices. Thanks for any response.

This recipe is way too sweet. I used 1/2 the hoisin it called for, and no sugar. It was still very sweet.

Following the recommendation of others to kick it up, I added a lot of fresh ginger and a bit of garlic and then let it marinate in the frig for four hours. It was delicious!

We made exactly as per directed. The hoisin in the sauce was wonderful. Next time we would cut the tofu a little smaller and perhaps, as another reader suggested, marinate it first. It lacked something. Would add a little more lime juice and red pepper flakes as well. We would also chill it all for a half hour or so before eating so it really reads as a “salad.” Room temp (as it was after tofu sitting out to dry, etc) seemed off, but maybe that was in issue with my preparation.

Cut the green beans in half. Fry the tofu light golden brown

As an alternative to marinating the tofu just make the recipe as written, but let it sit 10 minutes before serving.

I’m planning to try cashew butter as a substitute-I would think it’s the texture as much as the flavor that will work for those of us with allergies. Tahini may also be a substitute, and I’ll try that too.

Great salad. Based on comments sliced tofu into 3/4” slices and put some tamari on it and then cooked in frying pan in small amount of olive oil until brown on both side. Then cut into chunks. Made for much more depth of flavor

It's great without cooking, or you can also just drop it into the boiling water with the green beans for a minute or two if the raw taste isn't appealing to you.

Perfect for a hot summer week when green beans are in the farmer's markets and it's too hot too cook. The only alteration I made was kicking up the heat -- 1/4 tsp of chili flakes didn't do it for me so I added a 1-1/2 tsp of sambal oelek, which did the trick.

Yes it does! If you don’t care for the raw taste, cut it into smaller cubes and marinate. Or grill it.

I have made a similar recipe with tahini with some miso in the past and it worked well. Tahini is thinner than peanut butter so maybe you need a thickener like miso, which also adds flavor- might be too salty with the hoisin. I plan on trying this one as written and see which version I prefer!