Recipe of Perfect Tofu in coconut/cashew sauce & fried green beans

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Tofu in coconut/cashew sauce & fried green beans. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Tofu in coconut/cashew sauce & fried green beans Recipe. Make the sauce: Put the passata, coconut milk and cashews in a blender and blend until smooth. Fry the tofu: Heat a frying pan to a high heat with a little oil, toss the tofu in cornflour and fry.

You can have Tofu in coconut/cashew sauce & fried green beans using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tofu in coconut/cashew sauce & fried green beans

1. You need 14 oz of extra firm tofu (1 brick).
2. Prepare 12 oz of green beans, washed & cut in 2” pieces.
3. It’s 1/2 cup of toasted cashews (unsalted).
4. It’s 14 oz of unsweetened coconut milk.
5. Prepare 2 of ” ginger, peeled & grated.
6. Prepare 2 of garlic cloves, minced.
7. Make ready 1.5 tbsp of soy sauce.
8. You need 2 tbsp of molasses.
9. It’s 2 tbsp of dried scallions.
10. Take 3 tbsp of oil (avoid olive oil this time).
11. Make ready 1 tbsp of rice vinegar.
12. Make ready to taste of salt & pepper.

Just four easy ingredients: cashews, garlic, salt, and water!If you are a clever vegan or just a general cashew sauce lover and you already do something amazing with cashew sauce that I have not thought of, I am expecting a full report in the comments.Crispy tofu in a super flavorful sweet sauce!This Honey Cashew Tofu is easy to make and makes a great dinner with rice or noodles!

Tofu in coconut/cashew sauce & fried green beans instructions

1. Halve the tofu brick horizontally and place on paper towels to absorb as much water as possible. Heat 1 tbsp oil in a pan on high heat, until it glistens. Season the tofu on all sides with salt / pepper and fry at least 4 minutes per side, or until golden and crispy. Be careful not to move it except for flipping, to avoid it from breaking. Reserve..
2. Add 1 tbsp oil to the same pan and sauté the green beans for 3-4 minutes, or until blisters appear. Place in a bowl and reserve..
3. One more tbsp oil into the pan, and this time add the minced ginger and garlic. Sauté until fragrant (30 seconds, more or less). Add coconut milk, soy sauce, molasses. Turn down heat to low and reduce the sauce to half, stirring constantly, until it thickens and becomes syrupy (this will take some 12-15 minutes)..
4. Add cashews and cook in the sauce for 2 minutes. Cube the tofu and add to the sauce, mixing carefully to coat the cubes without breaking them..
5. To serve, toss the green beans with rice wine and dried scallions. Serve the whole thing in a bowl with your favorite starch (we used steamed basmati rice). Yummers!.

So when I was craving some old-school Chinese cashew chicken a few weeks ago, we decided to swap in tofu instead for a vegetarian (also vegan and gluten-free).Pour in the coconut milk, soy sauce and molasses.It should coat a spoon without running right off.

It has these crispy tofu pieces tossed in a sweet honey based sauce with some crunchy cashews.These subtly sweet Coconut Crusted Tofu dippers are the perfect vehicle for tangy sweet chili sauce.I was about to remake that recipe and give it the beautiful photographs that it deserves.Whip up a simply grilled tofu satay in a coconut, curry paste, and peanut butter sauce.It's vegetarian, vegan, and finger-licking delicious.