Spicy Beef and Tofu Salad

Ingredients

• 0.5 cup basil fresh
• 0.3 teaspoon pepper black freshly ground
• 1 large cucumber peeled halved lengthwise seeded thinly sliced
• 2 teaspoons sesame oil dark
• 0.3 cup juice of lime fresh
• 0.5 cup mint leaves fresh
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1 small onion red thinly sliced
• 6 cups the of 1 cos lettuce chopped
• 0.3 teaspoon salt 
• 1  serrano chiles minced
• 4 ounces skirt steak trimmed cut into 3 equal pieces, and cut across grain into thin strips
• 0.5 teaspoon sugar 
• 1 tablespoon thai fish sauce 
• 8 ounces tofu firm cubed

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Arrange tofu on several layers of paper towels; cover with additional paper towels.
2. Let stand 30 minutes, pressing down occasionally.
3. Combine lettuce and next 4 ingredients (through onion) in a large bowl.
4. Combine juice and next 4 ingredients (through serrano) in a small bowl, stirring with a whisk.
5. Drizzle half of the dressing over lettuce mixture; toss to coat.
6. Heat a large skillet over medium-high heat.
7. Add peanut oil to pan; swirl to coat.
8. 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.
9. Remove pan from heat.
10. Add remaining dressing to pan, scraping pan to loosen browned bits.
11. Add tofu mixture to lettuce mixture; toss to combine.