Seared Tofu with with Green Beans and Asian Coconut Sauce

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. 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. 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. 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. 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. 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