Curried Tofu and Green Beans

This a recipe I made from the April issue of Everyday Food. I am always looking for new tofu recipes and we love curry. I am posting it as it appeared but I made the following changes: I substituted coconut milk for the half and half, used 1 pound fresh green beans that I parboiled and a 14 ounce can of diced tomatoes with the liquid and omitted the water. This was quick and tasty and tasted great reheated the next day for lunch.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 (14 ounce) package extra firm tofu, drained well
• 2  tablespoons  vegetable oil
• 1  small onion, halved and thinly sliced
• 1  tablespoon curry powder
•  coarse salt
•  ground pepper
• 4  cloves garlic, minced
• 1⁄2 cup half-and-half
• 1 (10 ounce) box  frozen cut green beans, thawed
• 4  plum tomatoes, halved lengthwise and cut crosswise into 1/2 inch pieces (3 cups)
• 3  cups cooked white rice, for serving

Directions

1. Halve tofu horizontally and then crosswise to make 4 rectangles.
2. Cut each rectangle into 2 triangles.
3. Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes.
4. Heat 1 tablespoon oil in large (12 inch) nonstick skillet over medium high heat.
5. Cook tofu, turning once, until golden brown, about 10 minutes.
6. Transfer to a plate.
7. Reduce heat to medium and add the remaining tablespoon of oil, onion, and curry powder.
8. Season generously with salt and pepper.
9. Cook, stirring often until onion is soft, about 5 minutes.
10. Add garlic, cook 1 minute.
11. Reduce heat to medium low and add half and half, and 1/2 cup water; bring to a gentle simmer.
12. Add tofu and green beans.
13. Cover.
14. Cook until beans are bright green, about 2 minutes.
15. Uncover; add tomatoes.
16. Cook until soft, 3-4 minutes.
17. Serve over rice.