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Serrano chiles garlic lime juice sugar soy sauce kosher salt vegetable oil firm tofu green beans mango carrot cilantro avocados peanuts hearts grill basket
Viewed: 33 - Published at: 2 years agoIngredients
- 2-3 Thai or serrano chiles, ribs and seeds removed, finely chopped
- 4 garlic cloves, pressed
- 1/2 cup fresh lime juice
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil, plus more for grill
- 1 (14-ounce) block firm tofu, cut into 1/2" planks
- 1 pound green beans or mix of green beans and yellow wax beans, trimmed
- 1 ripe but firm mango (about 1 pound), thinly sliced on the bias
- 1 small carrot (about 5 ounces), thinly sliced on the bias
- 1/2 cup cilantro, coarsely chopped, plus 1 tablespoon leaves
- 2 ripe avocados, cut into quarters, skin removed
- 2 tablespoons chopped salted, roasted peanuts
- 1 small head of lettuce (such as romaine hearts or Bibb), separated into leaves for wrapping
- A flat grill basket (about 13 1/2 x 8 1/2") or grill pan
Method
- Whisk chiles, garlic, lime juice, sugar, soy sauce, and salt in a small bowl. Pour half of sauce into a shallow dish; reserve remaining sauce. Add 1 Tbsp. oil to sauce in shallow dish and whisk to combine. Add tofu and gently toss; set aside to marinate.
- Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using grill, arrange beans in grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked through, about 10 minutes.
- Remove tofu from marinade, reserving marinade, and transfer to a plate; pat dry. Brush grill and tofu with oil and grill tofu, turning once halfway through, until lightly charred, 2-3 minutes per side. If using grill, be careful when turning, as tofu may stick. Transfer to plate and drizzle with reserved marinade.
- Toss beans, mango, carrot, and 1/2 cup chopped cilantro with reserved sauce. Transfer to a platter and arrange tofu and avocados alongside. Top with peanuts and 1 Tbsp. cilantro leaves. Arrange lettuce leaves on another platter. To serve, wrap tofu, avocado, and bean mixture in lettuce leaves.
