Cambodian Style Tofu Salad

INGREDIENTS

• 1 pound firm tofu, cut into 1-inch cubes
• 1 fresh or frozen 1-inch piece galangal, or fresh ginger, peeled and coarsely chopped
• 3 large cloves garlic coarsely, chopped
• 1 fresh jalapeno pepper diced
• 1 tablespoon sugar
• 2 teaspoons Asian fish sauce (nam pla)
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons rice-wine vinegar
• 1 teaspoon salt
• 1 pound green beans, trimmed
• 3 medium carrots (about 1/2 pound), peeled and cut into 2-inch matchsticks
• 7 scallions, white and light-green parts only, cut into 2-inch slivers
• 3 red Italian frying peppers (about 11 ounces), or 2 bell peppers, seeded and thinly sliced
• 1 head Boston lettuce (8 ounces), shredded
• 1/4 cup roasted unsalted peanuts, coarsely chopped