This is a Thai-style composed salad with both cooked and raw ingredients.

Marinate 12 oz of firm or very firm Tofu with 1 T. soy sauce and 1 t. hot sesame oil for 20 minutes.

Meanwhile, trim 1/2 lb. of Green Beans.   Toss with 1  T. olive oil and 1/2 t. salt and roast in a cast iron skillet in the oven at 450 or on the grill.  (Alternately, you can parboil the beans but the salad will have a different texture and flavor).  When the beans are charred, add 1 t. or more of Sambal Olek (or your favorite Asian chile paste), stir a few times and remove from heat.

Thinly slice Red Onion to make 1/2 C.  Marinate in 1 T. lime juice.

Drain the tofu, then heat 2 T. safflower oil in a wok or cast iron skillet and fry it on high heat until nicely browned on one side, then flip it to brown another side.  Remove from heat and allow to cool.

Dice Tomatoes to make 1 C. or more and toss with the onions plus a pinch of salt.  Let sit for 5 minutes, then add the green beans and tofu.  Add 1 t. or more of Thai fish sauce to taste.

Rinse and chop fresh Basil, Cilantro or Mint (or a combination) to make 1 C. packed leaves.  Toss with the salad.