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Salad
Asian
2 servings
15 minutes
30 minutes
This protein-packed salad can be served as a make-ahead side dish or main dish salad. No wok needed, and you'll love the dressing!
1/2 pound Chinese Long Beans
1 package organic tofu (firm) drained
As needed cooking oil
1/4 cup dry shrimp
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon chile oil or chili paste
Dash white pepper
Soak dried shrimp in enough warm water to cover for 30 minutes; drain and set aside.
Cut tofu into 1 inch x 2 inch pieces. Drain on paper towels and set aside.
Except sesame seeds, combine all dressing ingredients in a small mixing bowl.
In a wide frying pan, toast sesame seeds over medium heat for about 5 minutes or until golden brown, shaking pan frequently.
Remove ends from long beans and cut diagonally into 1 1/2 inch pieces.
Blanch long beans in boiling water for 4-5 minutes or until crisp-tender.
Rinse under cold running water and drain; Set aside.
Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inch. See Notes
Place over high heat until oil reaches 360-375 degrees.
Working in batches to keep oil hot, carefully add half of tofu to hot oil and deep-fry for 5-6 minutes or until golden brown.
Lift tofu out of hot oil and drain on paper towel-lined pan or plate. Repeat with remaining tofu.
Place drained shrimp, long beans, and tofu in a bowl.
Pour dressing over and toss well. Cover and refrigerate; serve cold.
If you do not have a wok in your kitchen, a deep sauce pot will work. The secret is do not crowd the ingredients which causes the temperature of the oil to drop resulting in oil-laden tofu. Be careful of excess moisture in the tofu which will cause spattering in the oil.
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