Mushroom and Tofu Larb Salad with Lime Dressing - Ends + Stems with Chef Alison

Ingredients

• 1 teaspoon Coriander Seeds whole (optional)
• 1 ⁄ 2 pound Green Beans stem end trimmed
• 1 head Butter Lettuce washed and dried, leaves separated
• 1 1 ⁄ 2 Tablespoons Fish Sauce
• 3 Limes fresh, zest and juice
• 1 clove Garlic finely minced
• 1 teaspoon Brown Sugar packed
• 1 Tablespoon Extra Virgin Olive Oil
• 1 ⁄ 4 pound Oyster Mushrooms torn or gently sliced
• 1 package Firm Tofu silken, drained
• 2 teaspoons Kosher Salt divided
• 1 bunch Green Onion white and green parts
• 1 ⁄ 4 cup Cashews salted, roasted and finely chopped
• 1 ⁄ 2 bunch Basil leaves
• 1 Heirloom Tomato slicer, heirloom or beefsteak, thickly sliced
• 1 Carrot small, thinly sliced
• 3 Tablespoons Mint Leaves (optional)
• 1 ⁄ 8 teaspoon Cayenne Pepper