Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, tofu in coconut/cashew sauce & fried green beans. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Tofu in coconut/cashew sauce & fried green beans is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Tofu in coconut/cashew sauce & fried green beans is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook tofu in coconut/cashew sauce & fried green beans using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tofu in coconut/cashew sauce & fried green beans:
- Get 14 oz extra firm tofu (1 brick)
- Take 12 oz green beans, washed & cut in 2” pieces
- Make ready 1/2 cup toasted cashews (unsalted)
- Take 14 oz unsweetened coconut milk
- Get 2 ” ginger, peeled & grated
- Prepare 2 garlic cloves, minced
- Get 1.5 tbsp soy sauce
- Make ready 2 tbsp molasses
- Prepare 2 tbsp dried scallions
- Take 3 tbsp oil (avoid olive oil this time)
- Take 1 tbsp rice vinegar
- Make ready to taste salt & pepper
If you are a clever vegan or just a general cashew sauce lover and you already do something amazing with cashew sauce that I have not thought of, I am expecting a full report in the comments. Whip up a simply grilled tofu satay in a coconut, curry paste, and peanut butter sauce. It's vegetarian, vegan, and finger-licking delicious. Whip up a quick and easy vegan coconut-based satay sauce for grilled tofu, and have all the vegetarians and vegans at your outdoor barbecue thanking you.
Instructions to make Tofu in coconut/cashew sauce & fried green beans:
- 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.
- 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.
- 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).
- 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.
- 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!
Pour in the coconut milk, soy sauce and molasses. Remove from heat, and taste and adjust seasoning, if. While the tofu cools, prepare the sauce. Flip the can of coconut milk upside down and open it from the bottom. The tofu will naturally lose some of its crispiness the longer it sits in the curry sauce.
So that’s going to wrap it up with this exceptional food tofu in coconut/cashew sauce & fried green beans recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
