green beans & tofu in a thai coconut sauce
Whoops, I lied earlier -- this recipe is from Everybody Likes Sandwiches, not Smitten Kitchen. I love both of them.
I've stolen two of these techniques -- the cornstarch on tofu and the making a thick sauce out of coconut milk -- and used them in a bunch of different ways, and they always work great. I am never making tofu without cornstarch again. Also, the Thai chili-garlic sauce? Excellent condiment discovery for $1.99. It's delicious.
My one quibble with this recipe is the way the green beans have to be baked in the oven -- they were good, sure, but not worth turning on the oven in the un-air-conditioned apartment. Next time, I'm going to just do the green beans in the stir fry pan with everything else, unless I'm looking for an excuse to turn on the oven this winter.
1 block organic tofu, pressed and cubed
2 T soy sauce
1 t toasted sesame oil
1 t minced ginger
2 cloves minced garlic
1/2 t red dried chili flakes
3 - 4 T cornstarch
2 T vegetable oil
Marinate the tofu in the soy sauce, sesame oil, ginger, garlic and dried chili flakes for 15 minutes or until the tofu has soaked up most of the liquid. Reserve any liquid and extra chili, garlic and ginger for the stir fry. Add tofu to a bag containing the cornstarch and toss until cubes are coated. Meanwhile, heat oil in a large pan or a wok and fry up cubes until golden. Set aside.
1 lb green beans, rinsed & trimmed
2 T soy sauce
1 t sesame oil
2 cloves garlic, minced
1 t ginger, minced
1 t sriracha
Toss the beans in the ingredients and roast on a shallow baking tray for 15 - 20 minutes in a hot oven. Remove from oven once the beans become fragrant and have caramelized and just started to wrinkle.
1 large red pepper, sliced
2 large shallots, diced
1 T vegetable oil
2 T chili garlic sauce
1/2 can of light coconut milk
1/2 t Thai red curry paste (optional)
1 T soy sauce (plus any remaining liquid, etc. from the tofu marinade)
juice of 1/2 lime
In the same pan as you prepared the tofu, heat up oil and add in the red pepper and shallots. Once they get slightly wilted, add in green beans. Stir together the coconut milk, curry paste (if using), chili garlic sauce and soy sauce together and pour over the vegetables. Stir fry until sauce reduces and thickens, add the tofu, stirring everything until well coated with sauce. Squeeze in some lime juice, stir and then serve over rice.
I've stolen two of these techniques -- the cornstarch on tofu and the making a thick sauce out of coconut milk -- and used them in a bunch of different ways, and they always work great. I am never making tofu without cornstarch again. Also, the Thai chili-garlic sauce? Excellent condiment discovery for $1.99. It's delicious.
My one quibble with this recipe is the way the green beans have to be baked in the oven -- they were good, sure, but not worth turning on the oven in the un-air-conditioned apartment. Next time, I'm going to just do the green beans in the stir fry pan with everything else, unless I'm looking for an excuse to turn on the oven this winter.
1 block organic tofu, pressed and cubed
2 T soy sauce
1 t toasted sesame oil
1 t minced ginger
2 cloves minced garlic
1/2 t red dried chili flakes
3 - 4 T cornstarch
2 T vegetable oil
Marinate the tofu in the soy sauce, sesame oil, ginger, garlic and dried chili flakes for 15 minutes or until the tofu has soaked up most of the liquid. Reserve any liquid and extra chili, garlic and ginger for the stir fry. Add tofu to a bag containing the cornstarch and toss until cubes are coated. Meanwhile, heat oil in a large pan or a wok and fry up cubes until golden. Set aside.
1 lb green beans, rinsed & trimmed
2 T soy sauce
1 t sesame oil
2 cloves garlic, minced
1 t ginger, minced
1 t sriracha
Toss the beans in the ingredients and roast on a shallow baking tray for 15 - 20 minutes in a hot oven. Remove from oven once the beans become fragrant and have caramelized and just started to wrinkle.
1 large red pepper, sliced
2 large shallots, diced
1 T vegetable oil
2 T chili garlic sauce
1/2 can of light coconut milk
1/2 t Thai red curry paste (optional)
1 T soy sauce (plus any remaining liquid, etc. from the tofu marinade)
juice of 1/2 lime
In the same pan as you prepared the tofu, heat up oil and add in the red pepper and shallots. Once they get slightly wilted, add in green beans. Stir together the coconut milk, curry paste (if using), chili garlic sauce and soy sauce together and pour over the vegetables. Stir fry until sauce reduces and thickens, add the tofu, stirring everything until well coated with sauce. Squeeze in some lime juice, stir and then serve over rice.
Comments
None of the spicy stuff (although sirracha is fantastci) because I wanted Gaby to eat it. And no red pepper, because I forgot and didn't have one in the house.
We ate it with flat rice noodles, and it was a big hit.