Ingredients

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

Instructions

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.