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Make-Ahead Spicy Green Bean Salad with Sesame-Lime Tofu

[Photograph: Suzanne Lehrer]

Baked tofu gets crunchy on the outside and stays soft within, ensuring it'll make for good leftovers the next day. The accompanying salad is very flexible—feel free to substitute with whatever's in season, like fresh snap peas or asparagus. It's important to take the time to properly squeeze out the liquid from the tofu, since getting it as dry as possible will make it crisper under the broiler. If you have time to spare after squeezing the liquid from the tofu, marinate it in the lime juice for 10 to 15 minutes at room temperature.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef.

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