Seared Tofu with with Green Beans and Asian Coconut Sauce
A flavorful Asian-inspired dish featuring crispy seared tofu and tender green beans in a rich coconut sauce with ginger, garlic, and cashews. Served with your choice of rice noodles or rice, this vegetarian main course offers a perfect balance of textures and tastes.
Ingredients
- •1 package firm tofu
- •2 tablespoons soy sauce
- •¼ cup vegetable oil
- •1 tablespoon finely chopped garlic
- •1 tablespoon finely chopped peeled fresh ginger
- •½ teaspoon dried hot red pepper flakes
- •1 lb green beans
- •1 whole red bell pepper
- •1 teaspoon salt
- •1 can unsweetened coconut milk
- •1 tablespoon fresh lime juice
- •⅓ cup chopped salted roasted cashews
- •1 serving rice noodles or rice
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
6 min
- 3.
Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
2 min
- 4.
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.
6 min
- 5.
Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.
2 min