Tofu in coconut/cashew sauce & fried green beans

Name: Tofu in coconut/cashew sauce & fried green beans
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz extra firm tofu (1 brick); 12 oz green beans, washed & cut in 2” pieces; 1/2 cup toasted cashews (unsalted); 14 oz unsweetened coconut milk; 2 ” ginger, peeled & grated; 2 garlic cloves, minced; 1.5 tbsp soy sauce; 2 tbsp molasses; 2 tbsp dried scallions; 3 tbsp oil (avoid olive oil this time); 1 tbsp rice vinegar; to taste salt & pepper

Felix Cortes @Felix

Mostly Connecticut/NYC area

Tofu is tricky for me... but when I find a recipe that elevates it to a new level (like this one) It makes me very happy!

Felix Cortes @Felix

Mostly Connecticut/NYC area

Tofu is tricky for me... but when I find a recipe that elevates it to a new level (like this one) It makes me very happy!

Saved

Ingredients

30 minutes

4 servings

14 ozextra firm tofu (1 brick)
12 ozgreen beans, washed & cut in 2” pieces
1/2 cuptoasted cashews (unsalted)
14 ozunsweetened coconut milk
2” ginger, peeled & grated
2garlic cloves, minced
1.5 tbspsoy sauce
2 tbspmolasses
2 tbspdried scallions
3 tbspoil (avoid olive oil this time)
1 tbsprice vinegar
to tastesalt & pepper

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Steps

30 minutes

1

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.
2

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.
3

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).
4

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.
5

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!