Lemon-caper tofu bites with green beans

Ingredients

For 1 serving

• Tofu180 g
• Green beans200 g
• Capers8 g
• Lemon juice1 tablespoon
• Lemon zest2 g
• Cornstarch5 g
• Potatoes100 g
• Extra virgin olive oil2 teaspoons
• Parsley4 g
• Saltto taste

Contains: soy

In season: June – September

Method

1. Bring a pot of water to the boil. Meanwhile peel the potatoes and cut them into cubes of about 1 cm; trim, wash and halve the green beans.
2. When the water boils, salt it and cook the potatoes and green beans together for 8 minutes, until the potatoes are tender and the beans still crisp; drain.
3. Meanwhile drain and pat dry the tofu, cut it into cubes of about 2 cm and toss them in the cornflour, shaking off the excess; rinse the capers and chop the parsley.
4. Heat the oil in a wide frying pan over medium-high heat and fry the tofu for 5 minutes, turning, until crisp on all sides.
5. Deglaze with the lemon juice and a splash of water: the starch binds the pan juices into a glossy sauce in 1 minute. Add the capers and grated lemon zest and salt carefully.
6. Add the green beans and potatoes, toss for 1 minute until well coated and finish with the parsley.