Cambodian Style Tofu Salad

READY IN: 45mins


  • 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)
  • 34 - 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)
  • 14 - 13
    cup of fresh mint, coarsely chopped
  • 14
    cup roasted unsalted peanuts, coarsely chopped


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