Seared Tofu with with Green Beans and Asian Coconut Sauce
OK when you feel guilty cause youre not eating enough tofu try this."Great recipe for eating tofu, I added cashews and lime juice at the end and I served it with bastami rice. I will make it again." - angelehernandez
Yield: 4 Ready in 30 minutes
10 people trying soon
Verified by stevemur
|1 14-oz packagefirm tofu; (up to 16-oz) package|
|2 tablespoonsSoy sauce|
|1/4 cupVegetable oil|
|1 tablespoongarlic; finely chopped|
|1 tablespoonfresh ginger; finely chopped peeled|
|1/2 teaspoondried hot red pepper flakes|
|1 poundgreen beans; trimmed and cut into 2-inch-long pieces|
|1 red bell pepper; cut into 1/4-inch-wide strips (2 inches long)|
|1 14-oz canunsweetened coconut milk; (not low-fat) (up to 15-oz)|
|1 tablespoonFresh lime juice|
|1/3 cupsalted roasted cashews; chopped|
Seared Tofu with with Green Beans and Asian Coconut Sauce Preparation
Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and saute, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saute, stirring, 1 minute.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
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