Recipe: Appetizing Tofu in coconut/cashew sauce & fried green beans

Tofu in coconut/cashew sauce & fried green beans. Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in in this coconut curry dish. Everything is simmered in light coconut milk with a little tomato sauce and plenty of aromatic spices to make it rich and creamy and FLAVORFUL. This Cashew Tofu stir-fry is loaded up with healthy veggies, crispy tofu, roasted cashews, and tossed with a simple ginger stir-fry sauce.

When the tofu is done baking, add it to the peanut sauce and stir to coat. The rice should also be done by now. Serve immediately with chopped cilantro, peanuts and perhaps some Swap unsweetened cashew, almond or soy milk for the full fat coconut milk if you want a lighter, less rich dish. You can have Tofu in coconut/cashew sauce & fried green beans using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tofu in coconut/cashew sauce & fried green beans

1. It's 14 oz of extra firm tofu (1 brick).
2. It's 12 oz of green beans, washed & cut in 2” pieces.
3. You need 1/2 cup of toasted cashews (unsalted).
4. Prepare 14 oz of unsweetened coconut milk.
5. It's 2 of ” ginger, peeled & grated.
6. You need 2 of garlic cloves, minced.
7. It's 1.5 tbsp of soy sauce.
8. Prepare 2 tbsp of molasses.
9. Prepare 2 tbsp of dried scallions.
10. It's 3 tbsp of oil (avoid olive oil this time).
11. It's 1 tbsp of rice vinegar.
12. You need to taste of salt & pepper.

While the tofu cools, prepare the sauce. Flip the can of coconut milk upside down and open it from the bottom. Creamy cubes of tofu with a sweet and spicy peanut sauce. Serve with rice and broccoli for a quick and delicious weeknight dinner.

Tofu in coconut/cashew sauce & fried green beans step by step

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!.

I love starting the week off right by spending Sunday meal prepping. By meal prep, I mean that I make three or four meals on Sunday afternoon and portion them out so my. The tofu will naturally lose some of its crispiness the longer it sits in the curry sauce. If you prefer the tofu crispy, serve and eat it right away after adding it. Pour in the coconut milk, soy sauce and molasses.