Tofu and Green Beans With Coconut-Peanut Sauce
- Ready In:
- 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
- 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.
- Meanwhile, in a food processor, add all the coconut-peanut sauce ingredients and process until smooth.
- Add the peanut sauce and cook until thickened, 2-3 minutes. Serve over rice noodles or rice.
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RECIPE SUBMITTED BY
I'm an easy going person. I like to try lots of new things. It's to the point now where we almost never have the same thing twice unless it was really good (or really easy). In my opinion there is nothing better than making a margarita, popping in a movie, and baking.