Yield: 4 servings (serving size: about 2 3/4 cups)
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
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.
CALORIES 214 ; FAT 13.1g (sat 3g,mono 5.1g,poly 4.5g); CHOLESTEROL 17mg; CALCIUM 105mg; CARBOHYDRATE 10.8g; SODIUM 527mg; PROTEIN 15g; FIBER 3.2g; IRON 2.9mg