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I'm not typically excited by tofu, but even given my mixed experience with making this dish, I absolutely loved it. I had trouble getting the tofu to crisp up as I had expected. Additionally, I used sage rather than tarragon as I had some on hand, and I did not have a lemon so used some balsamic instead. Despite my disappointment in attaining a crispy outer crust on the tofu, I ended up really enjoying the creaminess of the tofu paired with the crispness of the fresh green beans (oh yea, I didn't have arugula either). I didn't salt the water my green beans were in but covered them with freshly ground sea salt after cooking. I added the tofu, which broke in the pan, on top, and spooned some sauce over the top. The tofu did soak up some of the oil as others mentioned, although I cut way down on the oil, to maybe 1-2 T. Overall, the dish was quick and simple, delicious and healthy, so I'd definitely recommend.
Exceptionally good salad when made according to the recipe. I've turned it into a company main dish by substituting grilled shrimp for the tofu (after marinating the shrimp in a mixture of olive oil, teriyaki, lemon juice, and crushed clove of garlic for 1/2 hr.) Yum either way.
I was not expecting this recipe to be any good - but it surprised me. The sauce was absolutely delicious. The salad was really tasty, with and without the arugula. Like another reviewer, I used less tarragon because I find it to be a little overpowering. I substituted dried tarragon for fresh and it made little difference to the overall flavor. Make sure that your tofu is very dry--mine broke apart in the pan because it was still a little too moist. You can also probably use a bit less oil.
I have made this entree many times now - it's a mainstay in my kitchen - and I have a couple of suggestions to add to the flavor of the tofu. 1. After draining, marinade the tofu in a few tablespoons of worchestershire sauce (that is, if you don't mind having the dish not be "true" vegetarian [anchovies]). You'll want the worch. sauce to be absorbed into the tofu. This gives the tofu some depth and an umami flavor 2. Rather than just using the egg for the coating, try first dredging the tofu slices in flour, then egg, then a breadcrumb mixture (breadcrumbs, parm. reggiano, parsley, garlic). This will also give more depth and give it a real breading. I have eaten this dish with several sauces, including the caper vinaigrette showed here (others have been a red-wine-mushroom sauce, a white-wine butter sauce, a bechamel, etc). I have served it on a bed of argula and beans as suggested, and also on its own with a side of potatoes and a green veggie. It's a really nice way to get a protein on the plate without having meat, and with a nice fresh flavor.
this took waaaaay longer than the recipe says. i should have read the recipe closer and i would have known this to be the case. but it was delicious. like another reviewer, i substituted broccoli for the beans and it was yum. i also put less tarragon than called for because i'm not a huge fan of it. the tofu was good, but a bit greasy - i may have used too much oil, so take caution with this. i'd probably make this again for a dinner with friends - but not just for me. too much work for a just-me meal.
DELISH.Very tasty. Simply Fabulous.
Very tasty. Simply Fabulous.
I enjoyed this a lot. I especially loved the salad and dressing. I might make that just on its own for another meal. The tofu was pretty good. I eat tofu in various dishes, but this is the first time I've eaten it like this. It seemed to want something...more salt? It may be that I'm not used to the flavor of soy. It does pair very well with the salad. My guests really loved it. I know they'll make it again. Me? Not sure.
This was surprisingly delicious! The plain flavor of the tofu was complemented perfectly by the flavorful dressing and arugula. We used broccoli instead of beans. The dressing clung to the broccoli which delivered more dressing with every bite.
Fantastic recipe - I'm normally not very excited by tofu, but the egg coating & panfrying got it so yummy and crispy I am sold on this technique. The dressing was great although I don't have a food processor and used a whisk to incorporate the oil in the old-fashioned way. We used 1/2 arugula and 1/2 baby spinach, which worked well, and cut back on the tarragon a bit as it can be overwhelming when raw. A really yummy dish I am going to make again - I suspect I'll play with different ingredients (e.g., asparagus?).