Coconut Curried Tofu With Green Beans And Coconut Rice Food

COCONUT CURRIED TOFU WITH GREEN BEANS AND COCONUT RICE

Steps:

• Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
• Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.

GREEN BEAN AND COCONUT STIR-FRY

Steps:

• Stir together the coconut, curry powder, cayenne and 1/4 cup of water in a small bowl.
• Heat the vegetable oil in a large skillet over medium-high heat. Fry the cumin and garlic until fragrant, 30 seconds. Add the beans and a splash of water. Cook, stirring, until crisp-tender, about 6 minutes. Season with 1/2 teaspoon salt. Add the coconut mixture and cook, stirring, for 2 minutes more.

STIR-FRIED GREEN BEANS WITH COCONUT

Steps:

• Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
• Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
• Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
• Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
• Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

THAI TOFU AND GREEN BEAN RED CURRY

Steps:

• Heat approximately 1/3 of the coconut milk in a large pan.
• When it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.
• Add the cleaned mushrooms and cook 1 minute.
• Pour in the rest of the coconut milk and bring to a boil.
• Add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.
• Add the kaffir lime leaves and hot chillies.
• Garnish with cilantro before serving.
• Serve with hot cooked rice, if desired.

GREEN BEANS WITH COCONUT ( INDIAN STYLE )

Steps:

• Cook the beans till almost done ( I microwave them for about 8-10 minutes).
• Heat the oil and saute the cumin seeds, onions, ginger,garlic and green chillies.
• When the onions get a little brown, add the cooked green beans.
• Add turmeric.
• Add the coconut.
• Add salt to taste.
• Cook for about 5 minutes until all the ingredients are combined.
• Serve hot with rice or Indian bread.

SEARED TOFU WITH WITH GREEN BEANS AND ASIAN COCONUT SAUCE

Steps:

• Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
• Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
• Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
• Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

COCONUT CURRIED TOFU WITH GREEN BEANS AND COCONUT RICE

Steps:

• Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
• Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.

GREEN COCONUT CURRY WITH VEGETABLES

Steps:

• In a large frying pan or wok bring the curry paste, coconut milk and evaporated milk to a simmer. Stir in soy sauce, ginger, lime leaves or zest and vegetables; simmer until tender, about 5 to 8 minutes. Remove and discard the lime leaves.
• Serve the curry over rice or noodles. Garnish with the basil leaves. Enjoy!

SPICY COCONUT TOFU

Steps:

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

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE

Steps:

• Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
• Transfer to bowl.
• Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.
• Stir in rice; bring to boil.
• Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
• Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
• Mix puree and coconut into rice.
• Set aside.
• Heat oil in large nonstick skillet over high heat.
• Add tofu; stir-fry until golden, about 6 minutes.
• Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
• Stir-fry 1 minute.
• Stir in tomatoes and remaining coconut milk.
• Season with salt and pepper.
• Divide rice among 4 plates.
• Top with tofu mixture.
• Sprinkle with peanuts.
• *Availableat specialty foods stores and natural foods stores.
• **Availableat Asian markets and in the Asian foods section of many supermarkets.

CURRIED TOFU AND GREEN BEANS

Steps:

• Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111.
• Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate.
• Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute.
• Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice.

CURRIED TOFU AND GREEN BEANS

Steps:

• Halve tofu horizontally and then crosswise to make 4 rectangles.
• Cut each rectangle into 2 triangles.
• 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.
• Heat 1 tablespoon oil in large (12 inch) nonstick skillet over medium high heat.
• Cook tofu, turning once, until golden brown, about 10 minutes.
• Transfer to a plate.
• Reduce heat to medium and add the remaining tablespoon of oil, onion, and curry powder.
• Season generously with salt and pepper.
• Cook, stirring often until onion is soft, about 5 minutes.
• Add garlic, cook 1 minute.
• Reduce heat to medium low and add half and half, and 1/2 cup water; bring to a gentle simmer.
• Add tofu and green beans.
• Cover.
• Cook until beans are bright green, about 2 minutes.
• Uncover; add tomatoes.
• Cook until soft, 3-4 minutes.
• Serve over rice.