Grilled Thai Green Bean Salad

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

No additional tips available.