tofu with green beans and coconut

How To Make tofu with green beans and coconut

• 1

  This is best when using pressed tofu. If you have a press, use it. If not, be sure to use extra firm tofu. Cut the tofu into bitesized cubes, about 1/2 inch.
• 2

  If the green beans are petite, use them whole. Otherwise, cut them in half. Heat 1 tablespoon of the oil in a skillet. Add the green beans, then season with salt and pepper to taste. Cook until they are somewhat softened and have some lightly charred spots. Remove from pan and set aside.
• 3

  Add another tablespoon of oil to the skillet. Heat, then add the tofu and cook until golden. Stir occasionally so the pieces don't burn. Remove from pan and set aside.
• 4

  Add the final tablespoon of oil to the skillet. Add the shalllot, garlic and ginger. Stir to combine, then add the tofu back in. Stir gently to coat the tofu.
• 5

  In a bowl, combine the coconut milk, soy sauce, miso and sugar. Mash the miso until it dissolves. Pour the mixture into the skillet with the tofu. Cook over medium-low heat until the sauce is reduced and caramelly, about 5 minutes. Stirring occasionally.
• 6

  Add the green beans, scallions and lime juice. Stir gently to combine. Season to taste with salt and pepper.
• 7

  Serve over rice, garnished with chopped scalions, basil or cilantro, and lime wedges.
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