Tofu in coconut/cashew sauce & fried green beans. Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in in this coconut curry dish. Everything is simmered in light coconut milk with a little tomato sauce and plenty of aromatic spices to make it rich and creamy and FLAVORFUL. This Cashew Tofu stir-fry is loaded up with healthy veggies, crispy tofu, roasted cashews, and tossed with a simple ginger stir-fry sauce.

This Honey Cashew Tofu is easy to make and makes a great dinner with rice or noodles! This Asian style Honey Cashew Tofu will be your new favorite way to eat tofu! If you have been around here a bit, you know we are not big on tofu. You can cook Tofu in coconut/cashew sauce & fried green beans using 12 ingredients and 5 steps. Here is how you cook it.

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

1. Prepare 14 oz of extra firm tofu (1 brick).
2. It's 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. It's 2 of ” ginger, peeled & grated.
6. Prepare 2 of garlic cloves, minced.
7. It's 1.5 tbsp of soy sauce.
8. It's 2 tbsp of molasses.
9. You need 2 tbsp of dried scallions.
10. You need 3 tbsp of oil (avoid olive oil this time).
11. It's 1 tbsp of rice vinegar.
12. You need to taste of salt & pepper.

It's vegetarian, vegan, and finger-licking delicious. Whip up a quick and easy vegan coconut-based satay sauce for grilled tofu, and have all the vegetarians and vegans at your outdoor barbecue thanking you. Instead of coconut chicken, we're making coconut tofu. Specifically, coconut tofu tenders that are The secret to perfect coconut tofu is the breading.

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!.

I wanted to keep it simple and let the coconut Sriracha hot sauce: one of my personal favorite hot sauces, but you can use whichever you like best! Creamy cubes of tofu with a sweet and spicy peanut sauce. I love starting the week off right by spending Sunday meal prepping. By meal prep, I mean that I make three or four meals on Sunday afternoon and portion them out so my. Just four easy ingredients: cashews, garlic, salt, and water!