Spicy Beef and Tofu Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: about 2 3/4 cups)

Recipe from

Recipe Time

Total: 41 Minutes

Nutritional Information

Calories 214
Fat 13.1 g
Satfat 3 g
Monofat 5.1 g
Polyfat 4.5 g
Protein 15 g
Carbohydrate 10.8 g
Fiber 3.2 g
Cholesterol 17 mg
Iron 2.9 mg
Sodium 527 mg
Calcium 105 mg

Ingredients

8 ounces firm tofu, cubed
6 cups torn or chopped romaine lettuce
1/2 cup torn fresh mint leaves
1/2 cup torn fresh basil leaves
1 large cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 small red onion, thinly sliced
1/4 cup fresh lime juice
1 tablespoon Thai fish sauce
2 teaspoons dark sesame oil
1/2 teaspoon sugar
1 serrano pepper, minced
1 tablespoon peanut oil
4 ounces skirt steak, trimmed, cut into 3 equal pieces, and cut across grain into thin strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Arrange tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.

2. Combine lettuce and next 4 ingredients (through onion) in a large bowl. Combine juice and next 4 ingredients (through serrano) in a small bowl, stirring with a whisk. Drizzle half of the dressing over lettuce mixture; toss to coat.

3. Heat a large skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu and beef; sprinkle with salt and black pepper. Cook 3 minutes or until tofu and meat are lightly browned, stirring once or twice. Remove pan from heat. Add remaining dressing to pan, scraping pan to loosen browned bits. Add tofu mixture to lettuce mixture; toss to combine.

Note:

Mark Bittman,

September 2010