Black Pepper Tofu Salad with Green Beans and Eggplant
Indulge in a vibrant and nourishing bowl of Black Pepper Tofu Salad! This delightful dish features a medley of fresh arugula, crisp green beans, and tender roasted eggplant, all topped off with perfectly sautéed tofu. Dressed with a flavorful black pepper marinade and finished with fresh cilantro and an extra sprinkle of cracked black pepper, this salad is not only healthy but bursting with flavor. Feel free to mix and match your favorite greens or add more veggies according to your palate!
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Place the diced eggplant on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt. Roast for about 20 minutes or until golden and tender, stirring halfway through.
- While the eggplant is roasting, heat a frying pan over medium heat and add the remaining 2 tablespoons of olive oil.
- Once hot, add the pressed tofu, cut into cubes, and fry until golden brown on all sides, approximately 8-10 minutes. Then, add soy sauce and sesame oil, along with half of the black pepper. Stir well to coat.
- Blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and run under cold water to stop the cooking process.
- In a mixing bowl, combine the arugula, roasted eggplant, green beans, and cooked tofu. Add the remaining black pepper and toss gently to mix.
- Allow the salad to rest for about 5 minutes to marry the flavors before serving. Garnish with chopped cilantro and an extra sprinkle of cracked black pepper, if desired.
