Food & Cooking Recipes Salad Recipes Cambodian Style Tofu Salad 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This vegetarian entree features South Asian spices and flavors. Ingredients 1 pound firm tofu, cut into 1-inch cubes 1 fresh or frozen 1-inch piece galangal, or fresh ginger, peeled and coarsely chopped 3 large cloves garlic coarsely, chopped 1 fresh jalapeno pepper diced 1 tablespoon sugar 2 teaspoons Asian fish sauce (nam pla) ½ cup freshly squeezed lime juice 2 tablespoons rice-wine vinegar 1 teaspoon salt 1 pound green beans, trimmed 3 medium carrots (about ½ pound), peeled and cut into 2-inch matchsticks 7 scallions, white and light-green parts only, cut into 2-inch slivers 3 red Italian frying peppers (about 11 ounces), or 2 bell peppers, seeded and thinly sliced 1 head Boston lettuce (8 ounces), shredded ¼ cup roasted unsalted peanuts, coarsely chopped Directions 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. Combine galangal or 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. 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. Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates. 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. Cook's Notes This recipe calls for galangal; it is a knobby tuber similar to ginger, which can be used instead. Rate it Print