This vegetarian entree features South Asian spices and flavors.

Martha Stewart Living, March 1996


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

Rating: Unrated
The tofu in this came out really well. The jalapenos give it a lot of heat and the fish sauce seems to give it a savory appeal. My only complaint is that while there was plenty of the ginger mixture to coat the tofu, there wasn't much sauce left to spoon over the veggies. Perhaps I cooked it down too much, but it seems it needs a little more sauce to make everything congeal.