How to Make Speedy Tofu in coconut/cashew sauce & fried green beans

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Ultimate Tofu in coconut/cashew sauce & fried green beans. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tofu in coconut/cashew sauce & fried green beans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tofu in coconut/cashew sauce & fried green beans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tofu in coconut/cashew sauce & fried green beans is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tofu in coconut/cashew sauce & fried green beans estimated approx 30 minutes.

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 that.

Tofu is tricky for me... but when I find a recipe that elevates it to a new level (like this one) It makes me very happy!

Ingredients and spices that need to be Prepare to make Tofu in coconut/cashew sauce & fried green beans:

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

Steps to make to make Tofu in coconut/cashew sauce & fried green beans

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!

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