GREEN PAPAYA SALAD WITH LEMONGRASS TOFU

SERVES: 4

TIME: LESS THAN 30 MINUTES, NOT INCLUDING PREPARING THE TOFU

Thai green papaya salad is an obsession of mine, and in the sweltering summertime this juicy pile of crunchy peanuts, crisp green papaya shreds, and lemongrass-scented tofu is a default dinner option I can get down with several times a week.

If you don’t have a mortar and pestle, seal the yard-long beans and peanuts in separate resealable plastic bags and crush with a rolling pin. To prepare the garlic and ginger, mince them together with a knife to create a chunky paste.

¼ pound yard-long beans or green beans, sliced on a diagonal into 1-inch pieces

2 cups firmly packed shredded green papaya

1 cup red cherry tomatoes, sliced in half

1 cup lightly packed fresh cilantro, chopped

¼ cup lightly packed fresh mint, chopped

1 red chile pepper, sliced paper-thin

1 red onion, sliced into thin half-moons

2 cloves garlic, peeled

½-inch-thick slice of peeled fresh ginger

⅔ cup roasted, unsalted peanuts

3 tablespoons coconut sugar

2 tablespoons low-sodium or regular soy sauce

⅓ cup freshly squeezed lime juice

1 recipe Lemongrass Tofu (page 43) or 8 to 10 ounces baked tofu, sliced into thin strips

1 In a large mortar and pestle, pound the sliced yard-long beans a handful at a time until slightly crushed, then transfer to a large mixing bowl. Add to the bowl the shredded papaya, tomatoes, cilantro, mint, chile, and onion.

2 Crush the garlic and ginger together with a mortar and pestle (or mince) and add to the salad. Pound the peanuts with the mortar and pestle until crumbly (or finely chop) and add to the salad. Also add the coconut sugar, soy sauce, and lime juice. Use tongs to thoroughly mix the salad, folding the ingredients together to coat with dressing and crushed peanuts. Taste and add more coconut sugar or soy sauce, if desired.

3 Arrange the salad in shallow serving bowls and garnish with tofu strips. Pour any remaining dressing from the salad bowl over the tofu and serve immediately.