Seared Tofu With With Green Beans And Asian Coconut Sauce

1. 1

   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.

2. 2

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

3. 3

   Add garlic, ginger, and red pepper flakes to skillet and saute, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saute, stirring, 1 minute.

4. 4

   Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

5. 5

   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. Sprinkle with cashews.

* Per serving · 4 servings · Values may vary.

No additional tips available.