Active Time

　　30 min

　　Total Time

　　50 min

　　Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust, creamy French-inspired dressing that also gussies up the seasonal side salad. Dipping the tofu in egg before it hits the skillet seals its custardy texture inside a lovely golden crust.

　　

Ingredients

Makes 6 servings

　　2 (14-ounces) packages soft tofu (not silken)

　　6 large eggs (4 hard-boiled and 2 raw)

　　2 tablespoons fresh lemon juice

　　2 tablespoons water

　　1 tablespoon Dijon mustard

　　1/2 cup plus 2 tablespoon vegetable oil, divided

　　1 medium shallot, minced (2 tablespoons)

　　1/3 cup chopped flat-leaf parsley

　　2 tablespoons drained capers, chopped

　　1 1/2 pounds Romano beans or green beans, trimmed

　　5 ounces wild or baby arugula (6 packed cups)

　　1/3 cup tarragon leaves

　　

Step 1

Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.

　　

Step 2

Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.

　　

Step 3

Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor. With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed. Transfer to a bowl and stir in shallot, parsley, and capers. Reserve 1/4 cup dressing for serving.

　　

Step 4

Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath to stop cooking, then drain well. Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.

　　

Step 5

Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Meanwhile, lightly beat remaining 2 eggs in a medium bowl. Pat tofu dry and season both sides with 1/2 teaspoon salt (total). Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes. Drain briefly on paper towels, then serve with salad and reserved dressing.◊