Seared Tofu with with Green Beans and Asian Coconut Sauce

Name: Seared Tofu with with Green Beans and Asian Coconut Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Tbsp finely chopped peeled fresh ginger; 1 Tbsp finely chopped garlic; 454 grams green beans, trimmed and cut into 2-inch-long pieces; 1 Tbsp fresh lime juice; 1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long); 1 teaspoons dried hot red pepper flakes; 4 servings Accompaniment: rice noodles or rice; 1 teaspoon salt; 79 milliliters chopped salted roasted cashews; 2 Tbsps soy sauce; 397 grams package firm tofu; 397 grams unsweetened coconut milk (not low-fat); 59 milliliters vegetable oil

Need a vegan main course? Seared Tofu with with Green Beans and Asian Coconut Sauce could be an outstanding recipe to try. This recipe makes 4 servings with 732 calories, 16g of protein, and 46g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of ginger, soy sauce, roasted cashews, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

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.

Ingredients you will need

Soy Sauce

Tofu

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.

Ingredients you will need

Tofu

Cooking Oil

Equipment you will use

Frying Pan

Transfer with a slotted spoon to a large plate, reserving oil in skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds.

Ingredients you will need

Red Pepper Flakes

Garlic

Ginger

Equipment you will use

Frying Pan

Add beans, bell pepper, and salt and sauté, stirring, 1 minute.

Ingredients you will need

Bell Pepper

Beans

Salt

Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes.

Ingredients you will need

Coconut Milk

Soy Sauce

Beans

Transfer vegetables using a slotted spoon to plate with tofu.

Ingredients you will need

Vegetable

Tofu

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Lime Juice

Vegetable

Sauce

Tofu

Sprinkle with cashews.

Ingredients you will need

Cashews

Equipment

Frying Pan

Slotted Spoon

Ingredients

Servings:

1Tbsp

finely chopped peeled fresh ginger 1Tbsp

finely chopped garlic 454grams

green beans, trimmed and cut into 2-inch-long pieces 1Tbsp

fresh lime juice 1

red bell pepper, cut into 1/4-inch-wide strips (2 inches long)1teaspoons

dried hot red pepper flakes 4servings

Accompaniment: rice noodles or rice 1teaspoon

salt 79milliliters

chopped salted roasted cashews 2Tbsps

soy sauce 397grams

package firm tofu 397grams

unsweetened coconut milk (not low-fat)59milliliters

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.