Penne, Crispy Tofu, And Green Bean Salad

• Salad:
• 1 (15-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
• 1 teaspoon olive oil
• 2 cups uncooked penne pasta (8 ounces tube-shaped pasta)
• 2 cups (2-inch) cut green beans (about 8 ounces)
• 2 cups halved cherry tomatoes
• 1 tablespoon chopped fresh or 1 teaspoon dried dill
• Dressing:
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon low-sodium soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, crushed

1. To prepare salad, pat tofu cubes dry with a paper towel. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu; saute 5 minutes, browning on all sides. Remove from pan; chill 30 minutes.
2. Cook pasta in boiling water for 5 minutes; add beans, and cook an additional 5 minutes. Drain. Rinse with cold water, and drain. Combine tofu, pasta mixture, tomatoes, and dill in a large bowl.
3. To prepare dressing, combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour dressing over salad; toss well to coat. Cover and refrigerate 30 minutes.
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salad, olive oil, penne pasta, green beans, tomatoes, dill, dressing, red wine vinegar, lemon juice, olive oil, soy sauce, sugar, salt, black pepper, garlic

Taken from www.myrecipes.com/recipe/penne-crispy-tofu-green-bean-salad (may not work)