Soft Tofu with Broad Beans and Chile Bean Paste

A surprisingly satisfying vegetarian meal!

- Posted on Oct 20, 2010

Dinner recipes: Soft Tofu with Broad Beans and Chile Bean Paste

Carnivores: You know that vaguely unsatisfied feeling you get after eating a vegetarian entrée, no matter how delicious and skillfully prepared? This tofu dish does not give you that feeling at all. In fact, it’s the most viscerally satisfying vegetarian meal we’ve ever had. It’s really spicy, yes, but the fire brings flavor, not just heat.


12 to 14 ounces soft tofu (Chef Farias likes Mori-No Silken Soft Tofu)

2 pounds fresh broad beans (fava beans), shelled (yields ½ pound), or 1½ cups frozen broad beans

¼ cup canola oil

2 garlic cloves, thinly sliced

½ cup chile bean paste (toban djan), such as Lee Kee Kum brand

1 celery stalk, sliced thin and the leaves reserved

½ cup fresh cilantro leaves

½ cup fried broad beans (available in Asian and Middle Eastern markets)


1. Cut the tofu into 4 equal pieces and place in 4 shallow serving bowls. Refrigerate while you prepare the broad beans.

2. Prepare an ice bath. Bring a large saucepan of salted water to a boil. Add the broad beans and cook for 2 minutes. Drain and transfer to the ice bath. Peel the skin off the beans and discard.

3. In a large sauté pan, heat the canola oil over medium heat. Add the garlic and cook until soft and translucent, 2 to 3 minutes. Add the chile bean paste and cook until aromatic, about 2 minutes. Add ½ cup water and bring to a boil. Cook until the sauce thickens slightly. Increase the heat to high and add the broad beans. Toss until the beans are heated through.

4. Combine the sliced celery, celery leaves, cilantro, and fried broad beans in a bowl. Set aside.

5. Top the bowls of cold tofu with the broad bean mixture. Garnish with the celery mixture.

Serves 4

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Reprinted with permission from The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan. Copyright © 2010 by Melissa Vaughan and Brendan Vaughan. Published by William Morrow Cookbooks.





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