Apple Tofu Salad

  • Yield 6 servings

Apple bits, green beans and tofu create a stunner of a salad.

Apple Tofu Salad
Mark Boughton Photography / styling by Teresa Blackburn

Mashed tofu (shira-ae) can be mixed with a variety of spring vegetables, like carrots and spinach. This salad has crunchy sweet bites of apple and barely cooked green beans.


1 (12-ounce) block firm tofu
2 ounces French green beans (haricots verts)
1 apple, cored
4 teaspoons sugar
1/4 teaspoon vinegar
1/2 teaspoon soy sauce
1/4 teaspoon Dijon mustard
6 Romaine lettuce leaves


  1. Cut block of tofu into halves lengthwise. Place on several layers of paper towels; cover with additional paper towels and a heavy skillet. Let stand 30 minutes, pressing down occasionally.
  2. Place green beans in boiling water and cook 1 minute. Remove from water and place in a bowl of ice water to stop cooking. Pat dry and cut into 1/4-inch dice. Dice apples and place in a bowl of salted water so they won’t brown.
  3. Combine drained tofu, sugar, vinegar, soy sauce and mustard in the bowl of a food processor. Process until smooth.
  4. Drain apples and combine with green beans and tofu mixture. Stir well. Spoon into Romaine leaves and place on salad plates.

Recipe adapted from Satoshi Iida, Doraku Restaurant, Kyoto, Japan



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