Chilled Tofu Salad with Miso-Ginger Vinaigrette

Ingredients

• ¼ cup roasted, salted peanuts, coarsely chopped
• "Miso-Ginger Vinaigrette":/recipes/11762
• 1 small head butter lettuce, washed, dried, and torn into bite-size pieces (about 5 cups)
• 1 medium English cucumber, cut in half lengthwise, seeded, and thinly sliced
• 2 medium scallions, thinly sliced on the bias
• 10 ounces firm tofu, cut into ½-inch cubes
• 6 ounces green beans, trimmed and cut into 2-inch-long pieces (about 1 ½ cups)
• + 1 more ingredients
• • 1 medium carrot, peeled

Using a vegetable peeler, peel carrot into strips and set aside. Bring a small saucepan of heavily salted water to a boil. Add green beans and cook for 2 to 3 minutes. Drain and transfer to a bowl of ice water. When beans are chilled, drain again and pat dry. In a large bowl, place carrots, b...

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