Cambodian Style Tofu Salad

Wonderful Asian flavors in this salad! I have doubled the sauce recipe so there's plenty to spoon over the veggies. From Martha Stewart Living, March 1996.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb firm tofu, cut into 1-inch cubes

• Sauce

• 2  inches  piece fresh ginger, peeled and coarsely chopped (or 1-inch piece galangal if you can find it-can use frozen ginger)
• 4 -5  large garlic cloves, coarsely chopped
• 1 -2  fresh jalapeno pepper, diced
• 2  tablespoons sugar
• 4  teaspoons  asian fish sauce (nam pla)
• 3⁄4-1  cup  freshly squeezed lime juice
• 4  tablespoons  rice wine vinegar

• Salad

• 1  teaspoon salt
• 1  lb green beans, trimmed
• 3  medium carrots, peeled and cut into 2-inch matchsticks (about 1/2 pound)
• 7  scallions, cut into 2-inch slivers
• 3  red italian frying bell peppers, seeded and thinly sliced (about 11 ounces, or 2 bell peppers)
• 1  head boston lettuce, shredded (8 ounces)
• 1⁄4-1⁄3 cup of fresh mint, coarsely chopped
• 1⁄4 cup roasted unsalted peanuts, coarsely chopped

Directions

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. 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. 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. Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.
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. Add ginger mixture, toss to coat tofu, and cook about 1 minute more.
7. Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.