Tofu Long Bean and Crispy Shallot Salad with Black Bean Vinaigrette

Ingredients

• 3 tbsp. light soy sauce
• 1½ tbsp. Chinese black bean paste
• 1 tbsp. rice vinegar
• 1 (1″) pieces piece ginger, peeled and minced
• 1 shallot, minced
• 1 small red Thai chile, seeded and minced
• 1⁄2 cup canola oil
• 14 oz. Chinese long or regular green beans, cut into 2″ pieces
• 10 oz. silken tofu, cut into 8 pieces
• 1⁄2 cup packed cilantro leaves
• 2 tbsp. fried Asian shallots from a jar

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