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Tofu, Green Bean and Shiitake Salad

  • Total Time:
  • Servings: 4

Cookbook author Nancie McDermott (Real Thai) explains that this style of fiery, tangy, chopped Thai salad is called yum. Thai diners generally eat it on lettuce leaves in a cafe or restaurant while deciding what to order for their meal.

 

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KEY: Spring, Summer, Asian, Thai, Salads, Fast, Make Ahead, Staff Favorites, Web Exclusive, Lunch

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Ingredients

  • 1/2 pound firm tofu, halved crosswise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 3/4 teaspoon crushed red pepper
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, minced
  • 1/4 pound shiitake mushrooms, stems discarded, caps sliced 1/2 inch thick
  • 1/4 pound very fresh green beans, sliced on the diagonal into 1/3-inch lengths
  • 3 scallions, minced
  • 1 medium shallot, minced
  • 1/4 cup coarsely chopped cilantro
  • 1/4 cup coarsely chopped mint
  • 4 Boston lettuce leaves

How to make this recipe

  1. Put the tofu on a rimmed baking sheet and top with another baking sheet. Set 2 large, heavy cans on the sheet and press the tofu for 30 minutes. Drain the tofu and cut it into 1/2-inch dice.
  2. In a small bowl, stir the lime juice with the fish sauce, 1 tablespoon of the soy sauce, the sugar and the crushed red pepper.
  3. In a medium skillet, heat the oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the shiitakes and cook, stirring, until softened, about 1 minute. Add the remaining 2 tablespoons of soy sauce and cook over moderate heat until the shiitakes are tender, about 4 minutes longer.
  4. Transfer the shiitakes to a medium bowl. Add the diced tofu, raw green beans, scallions, shallot, cilantro, mint and the dressing and toss. Spread the lettuce leaves on a platter. Spoon the salad over the leaves and serve.
Contributed By Photo A© Fredrika StjArne Published September 2005

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