Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tofu in coconut/cashew sauce & fried green beans. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tofu in coconut/cashew sauce & fried green beans is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Tofu in coconut/cashew sauce & fried green beans is something that I have loved my whole life.
Tofu Curry with Cashew Coconut Sauce This creamy vegan tofu curry is an easy and healthy weeknight dinner. Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in this coconut curry dish made in partnership with Nasoya Tofu. Pour in the coconut milk, soy sauce and molasses. It should coat a spoon without.
To begin with this particular recipe, we must first prepare a few components. You can have tofu in coconut/cashew sauce & fried green beans using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tofu in coconut/cashew sauce & fried green beans:
- Prepare 14 oz extra firm tofu (1 brick)
- Make ready 12 oz green beans, washed & cut in 2” pieces
- Get 1/2 cup toasted cashews (unsalted)
- Get 14 oz unsweetened coconut milk
- Prepare 2 ” ginger, peeled & grated
- Make ready 2 garlic cloves, minced
- Prepare 1.5 tbsp soy sauce
- Prepare 2 tbsp molasses
- Prepare 2 tbsp dried scallions
- Make ready 3 tbsp oil (avoid olive oil this time)
- Make ready 1 tbsp rice vinegar
- Get to taste salt & pepper
Whilst the sauce is simmering, toast the cashews in a dry frying pan until turning brown. Be careful not to burn them, toss them frequently until browned. Add the tofu back into the sauce to warm through. Add the juice of half a lemon, taste the sauce and season with salt and pepper.
Steps 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!
Add the tofu back into the sauce to warm through. Add the juice of half a lemon, taste the sauce and season with salt and pepper. How To Make Cashew Tofu: To make this cashew tofu stir-fry, simply… Drain the tofu. Just whisk all of the ingredients together until combined, then set the sauce aside until you are ready to use it. I know cauliflower and cashew cream sauces are always steering their way to the top of the vegan cream sauce pile.
So that is going to wrap this up for this exceptional food tofu in coconut/cashew sauce & fried green beans recipe. Thanks so much for your time. I am sure that you can make this at home. There’s 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!
