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• Make-Ahead
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Ingredients

1. 1/2 pound firm tofu, halved crosswise
2. 2 tablespoons fresh lime juice
3. 1 tablespoon Asian fish sauce
4. 3 tablespoons soy sauce
5. 2 teaspoons sugar
6. 3/4 teaspoon crushed red pepper
7. 1 tablespoon vegetable oil
8. 3 garlic cloves, minced
9. 1/4 pound shiitake mushrooms, stems discarded, caps sliced 1/2 inch thick
10. 1/4 pound very fresh green beans, sliced on the diagonal into 1/3-inch lengths
11. 3 scallions, minced
12. 1 medium shallot, minced
13. 1/4 cup coarsely chopped cilantro
14. 1/4 cup coarsely chopped mint
15. 4 Boston lettuce leaves

Directions

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.