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| 1 |  | pound firm tofu, cut into 1-inch cubes |
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| 1 | | one-inch piece fresh or frozen galangalor fresh ginger, peeled and coarsely chopped |
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| 3 | | large cloves garlic, coarsely chopped |
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| 1 | | fresh jalapeño pepper, diced |
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| 1 | | tablespoon sugar |
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| 2 | | teaspoons Asian fish sauce (nam pla) |
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| 1/2 | | cup fresh lime juice |
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| 2 | | tablespoons rice-wine vinegar |
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| 1 | | teaspoon salt |
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| 1 | | pound green beans, trimmed |
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| 3 | | medium carrots(about 1/2 pound), peeled and cut into 2-inch matchsticks |
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| 7 | | scallions, white and light green parts only, cut into 2-inch slivers |
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| 3 | | red Italian frying peppers(about 11ounces) or 2 bell peppers, seeded and thinly sliced |
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| 1 | | head Boston lettuce(8 ounces), shredded |
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| 1/4 | | cup roasted unsalted peanuts, coarsely chopped |
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| | 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. |
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| | 2. Combine galangal or ginger, garlic, jalapeño, 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. |
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| | 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. |
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| | 4. Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates |
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| | 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. Add ginger mixture, toss to coat tofu, and cook about 1 minute more. Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve. |
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| | | Per serving: 196 calories, 8 g fat, 0 mg cholesterol, 21 g carbohydrate, 623 mg sodium, 13 g protein, 3 g dietary fiber. |
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