Seared Tofu With With Green Beans And Asian Coconut Sauce

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Seared Tofu With With Green Beans And Asian Coconut Sauce

 

1 14 to 16 oz. package firm tofu

2 tablespoons soy sauce

1/4 cup vegetable oil

1 tablespoon finely chopped garlic

1 tablespoon finely chopped peeled fresh ginger

1/2 teaspoon dried hot red pepper flakes

1 pound green beans, trimmed, cut into 2 " long pieces

1 red bell pepper, cut 1/4 " -wide strips

1 teaspoon salt

1 14 to 15 oz. can unsweetened coconut milk

1 tablespoon fresh lime juice

1/3 cup chopped salted roasted cashews

rice noodles or rice

 

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 sauté, stirring, until

fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté,

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.

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.

Makes 4 servings.

Calories 165, Fat 14 g, Carbs 10 g, Sodium 1054 mg, Fiber 4 g.