1. Bring a pan of lightly salted water to the boil. Add the beans and blanch them for 30 seconds
2. Drain the beans immediately, then refresh under cold water and drain again, shaking well to remove as much water as possible. Place in a serving bowl and set aside.
3. Put the tof and shallots in a pan with the coconut milk. Heat gently, stirring, until the tofu begins to crumble.
4. Add the peanuts, lime juice, sugar, soy sauce and chilli flakes. Heat, stirring, until the sugar has dissolved. Pour the sauce ove rthe beans, toss to combine and serve immediately.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 45 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 255mg||9 %|
|Potassium 435.4mg||11 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 9.7g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
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