Tofu and Green Beans With Coconut-Peanut Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The green beans can be substituted for just about any veggie you like, broccoli, asparagus, etc. I just had a 2 pound bag of green beans on hand, so that's what I used. The peanut sauce is from Quick-Fix Vegetarian by Robin Robertson. Ingredients:
2 tablespoons peanut oil |
2 tablespoons ginger, diced |
1 tablespoon garlic, diced |
1 lb extra firm tofu, cut into 1/2-inch dice |
1 lb green beans, stemmed, and cut into bite-sized pieces |
1 tablespoon tamari |
2/3 cup all natural-style peanut butter |
6 green onions, chopped |
4 teaspoons ginger, diced |
2 teaspoons garlic, diced |
1 cup light coconut milk |
2 tablespoons lime juice |
2 teaspoons brown sugar |
1/2 teaspoon cayenne |
2 tablespoons tamari |
Directions:
1. In a large skillet or wok, saute the ginger, garlic, and tofu in the oil until the tofu is browned on all sides, about 15 minutes. Mix in the green beans and tamari and cover tightly. Steam the beans until crisp-tender, about 10 minutes. Remove the lid, and saute until the beans are have browned a bit and tender to your liking.
2. Meanwhile, in a food processor, add all the coconut-peanut sauce ingredients and process until smooth.
3. Add the peanut sauce and cook until thickened, 2-3 minutes. Serve over rice noodles or rice.
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