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Tom Kah
Serves 2
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Ingredients:
- 1 package firm tofu
- 3 tablespoons soy sauce, divided
- ¼ cup Sylverleaf extra virgin olive oil
- 1½ tablespoons garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon fresh ginger, cut into thin strips
- ¼ - ½ teaspoon red pepper flakes
- 1 lb green beans, cut into 2" pieces
- 1 tomato, cut into 1/2" cubes
- 1 teaspoon salt
- 1 can coconut milk
- (2) 16oz cans vegetable broth
- ¼ cup + 3 tablespoons fresh lime juice, divided
- 1/3 cup roasted cashews, chopped
- ¼ cilantro, chopped
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Steps:
- Cut tofu into 1" cubes, then place between paper towels and press to remove some of the water.
- Put 2 tablespoons soy sauce, garlic and ginger in a 13 × 9 pan, then add tofu. Let stand 1 hour.
- Pat tofu dry, reserving marinade.
- Heat oil in a skillet over medium-high heat, then add tofu. Cook until tofu is browned, approximately 2 minutes. Turn tofu and continue cooking until tofu is browned.
- Remove tofu, reserving oil.
- Add marinade to pan along with pepper flakes. Saute 30 seconds.
- Add green beans, tomato and salt. Saute 1 minute.
- Stir in coconut milk, 2 tablespoons lime juice and remaining soy sauce. Bring to a boil.
- Add 2 cans vegetable broth and ¼ cup lime juice.
- Return to a boil and cook 6 minutes.
- Return tofu to pan and cook 2-3 minutes, until beans are al dente.
- Stir in remaining lime juice, sprinkle with cashews and serve.
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