Tofu, Green Bean and Shiitake Salad

• Recipe by Nancie McDermott

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 café or restaurant while deciding what to order for their meal.

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.