Cambodian Style Tofu Salad

• 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

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.

firm tofu, sauce, fresh ginger, garlic, jalapeno pepper, sugar, asian fish sauce, freshly squeezed lime juice, rice wine vinegar, salad, salt, green beans, carrots, scallions, red italian frying bell peppers, boston lettuce, mint, peanuts

Taken from www.food.com/recipe/cambodian-style-tofu-salad-504091 (may not work)