Spicy Coconut Tofu

A different way to cook tofu with an exotic taste. This is a my variation of a recipe I found on allrecipes.com Serve with rice.

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 (16 ounce) package firm tofu
• 2  tablespoons  peanut oil
• 2  bunches green onions, chopped
• 1  tablespoon garlic
• 1  teaspoon fresh ginger, minced
• 1⁄2 teaspoon  coriander
• 1⁄2 teaspoon cumin
• 1  red bell pepper, thinly sliced
• 4  ounces fresh mushrooms, chopped
• 1 (14 ounce) can coconut milk
• 3  tablespoons soy sauce
• 1⁄2 teaspoon brown sugar
• 1 (16 ounce) package  cut green beans
• 1  ounce fresh basil, chopped
• 2  tablespoons cornstarch
•  hot sauce

Directions

1. Cut tofu into cubes and broil in toaster oven while preparing vegetables to firm it up.
2. Heat oil in skillet, add onions and fry until they start to brown.
3. Mix in garlic, ginger, coriander and cumin.
4. Add mushrooms and peppers and stir.
5. Microwave green beans in the bag for 5 min to thaw.
6. Add coconut milk, 2 Tbsp of soy sauce, brown sugar and hot sauce to pan. Bring to a boil.
7. Add in green beans, tofu and basil.
8. Cover and cook 5 minutes, stirring occasionally until green beans are cooked.
9. Mix cornstarch with 1 Tbsp soy sauce and stir into pan.
10. Heat until sauce thickens.
11. Taste and add more soy sauce or hot sauce if necessary.