Go Back
Easy Seared Tofu with with Green Beans and Coconut Sauce photo

Seared Tofu with with Green Beans and Coconut Sauce

This Seared Tofu with Green Beans and Coconut Sauce is a flavorful, one-pan delight that's quick to make and sure to impress!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Tofu and Vegetables:
  • 1 package firm tofu (14- to 16-oz)
  • 2 tablespoons soy sauce
  • 1/4 cup vegetable oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 lb green beans (trimmed and cut into 2-inch-long pieces)
  • 1 red bell pepper (cut into 1/4-inch-wide strips) (2 inches long)
  • 1 teaspoon salt
  • 1 can unsweetened coconut milk (14- to 15-oz, not low-fat)
  • 1 tablespoon fresh lime juice
  • 1/3 cup chopped salted roasted cashews

Equipment

  • Large skillet or frying pan
  • Spatula
  • Cutting board and knife
  • Measuring cups and spoons
  • Bowl

Method
 

Preparation Steps:
  1. Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into cubes (about 1-inch size).
  2. In a bowl, combine the soy sauce and pressed tofu cubes. Let it marinate for at least 10 minutes while you prepare the other ingredients.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated tofu cubes in a single layer. Sear for about 4-5 minutes on each side until golden brown and crispy. Remove the tofu from the pan and set it aside.
  4. In the same skillet, add the chopped garlic, ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant. Then, add the green beans and red bell pepper. Season with salt and stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
  5. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for another 2-3 minutes, allowing the flavors to meld. Stir in the lime juice and return the seared tofu to the skillet. Toss everything together gently to coat the tofu and vegetables in the creamy sauce.
  6. Remove the skillet from heat and transfer the Seared Tofu with Green Beans and Coconut Sauce to a serving bowl. Top with chopped salted roasted cashews for a delightful crunch. Serve warm over rice or quinoa for a complete meal.

Notes

  • Press the tofu well for better texture and flavor absorption.
  • Use full-fat coconut milk for a creamier sauce.
  • Garnish with cashews for added crunch and flavor.