This satisfying and wholesome vegan dish is made with tender tofu and crisp green beans paired with a flavorful and creamy coconut sauce.
Ingredients: 1 block tofu, pressed and cubed. 1 cup green beans, trimmed and halved. 1 can 13.5 oz coconut milk. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 1 tablespoon lime juice. 1 teaspoon curry powder. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Vegetable oil should be heated over medium heat in a big skillet. Add the minced ginger and garlic, and saut for one minute or until fragrant. Cook the cubed tofu in the skillet for 5 to 7 minutes, or until it is lightly browned on all sides. Stir together after adding the chopped green beans to the skillet. Coconut milk, soy sauce, brown sugar, lime juice, curry powder, salt, and pepper should all be combined in a bowl. Transfer the coconut milk blend into the skillet containing the green beans and tofu. After bringing to a simmer, cook for 8 to 10 minutes, or until the green beans are soft and the sauce has slightly thickened. If needed, adjust the seasoning by tasting it. Before serving, garnish with fresh cilantro. Serve hot with noodles or rice. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
psychologist lilian shin
