Cambodian Style Tofu Salad

• firm tofu, cut into 1-inch cubes↗1 lb
• Sauce
• inches piece fresh ginger, peeled and coarsely chopped (or 1-inch piece galangal if you can find it-can use frozen ginger)2
• large garlic cloves, coarsely chopped↗4 -5 clove
• fresh jalapeno pepper, diced↗1 -2 piece
• sugar↗2 tablespoons
• asian fish sauce (nam pla)↗4 teaspoons
• freshly squeezed lime juice↗3⁄4 - 1 cup
• rice wine vinegar↗4 tablespoons
• Salad
• salt↗1 teaspoon
• green beans, trimmed↗1 lb
• medium carrots, peeled and cut into 2-inch matchsticks (about 1/2 pound)↗3 piece
• scallions, cut into 2-inch slivers↗7 piece
• red italian frying bell peppers, seeded and thinly sliced (about 11 ounces, or 2 bell peppers)3 piece
• head boston lettuce, shredded (8 ounces)↗1
• cup of fresh mint, coarsely chopped1⁄4 - 1⁄3
• cup roasted unsalted peanuts, coarsely chopped↗1⁄4

Step-by-step instructions

1. 1

   Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.

2. 2

   Combine ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.

3. 3

   Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.

4. 4

   Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.

5. 5

   Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side.

6. 6

   Add ginger mixture, toss to coat tofu, and cook about 1 minute more.

7. 7

   Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.