Easiest Way to Diet Yummy Tofu in coconut/cashew sauce & fried green beans

Easiest Way to Diet Yummy Tofu in coconut/cashew sauce & fried green beans Delicious, fresh and tasty.
Tofu in coconut/cashew sauce & fried green beans. Pour in the coconut milk, soy sauce and molasses. It should coat a spoon without running right off. Fry the aromatics and vegetables: Heat the oil then add the ginger, garlic and chilli and fry until slightly softened then add the cauliflower and pepper.
Stir until liquids are well combined.
Toss in the tofu and stir.
For the crispy tofu: Cut the tofu in cubes.
You can cook Tofu in coconut/cashew sauce & fried green beans using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tofu in coconut/cashew sauce & fried green beans
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It’s 14 oz of extra firm tofu (1 brick).
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It’s 12 oz of green beans, washed & cut in 2” pieces.
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It’s 1/2 cup of toasted cashews (unsalted).
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It’s 14 oz of unsweetened coconut milk.
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It’s 2 of ” ginger, peeled & grated.
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It’s 2 of garlic cloves, minced.
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You need 1.5 tbsp of soy sauce.
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It’s 2 tbsp of molasses.
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Prepare 2 tbsp of dried scallions.
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It’s 3 tbsp of oil (avoid olive oil this time).
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It’s 1 tbsp of rice vinegar.
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It’s to taste of salt & pepper.
Add the all-purpose flour, curry powder, and salt in a bowl.
Add the tofu to the bowl and toss carefully until all the tofu cubes are coated.
Bring a large pan with oil to high heat, toss in the tofu.
Let it cook on each side until browned and crispy.
Tofu in coconut/cashew sauce & fried green beans instructions
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Halve the tofu brick horizontally and place on paper towels to absorb as much water as possible. Heat 1 tbsp oil in a pan on high heat, until it glistens. Season the tofu on all sides with salt / pepper and fry at least 4 minutes per side, or until golden and crispy. Be careful not to move it except for flipping, to avoid it from breaking. Reserve..
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Add 1 tbsp oil to the same pan and sauté the green beans for 3-4 minutes, or until blisters appear. Place in a bowl and reserve..
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One more tbsp oil into the pan, and this time add the minced ginger and garlic. Sauté until fragrant (30 seconds, more or less). Add coconut milk, soy sauce, molasses. Turn down heat to low and reduce the sauce to half, stirring constantly, until it thickens and becomes syrupy (this will take some 12-15 minutes)..
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Add cashews and cook in the sauce for 2 minutes. Cube the tofu and add to the sauce, mixing carefully to coat the cubes without breaking them..
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To serve, toss the green beans with rice wine and dried scallions. Serve the whole thing in a bowl with your favorite starch (we used steamed basmati rice). Yummers!.
Remove the tofu from the pan and set aside. - DRAIN THE TOFU!!
The tofu turned out super gritty since it was just a final add on.
Absolutely must drain it in order to actually soak up the good stuff, and add it in a bit earlier. - Add more liquid.
More coconut milk or stock or cream, since mine resulted in very little sauce compared to the picture. - Amp up spice and flavor a bit more.
Easy to make and is delicious served solo with a sweet chili dipping sauce or tossed in salads and buddha bowls.