July 15, 2014

Marinated Tofu and Fresh Green Bean Coconut Curry

While some people look at tofu and scoff, I think it’s a great protein source and can be absolutely delicious if prepared correctly. At my previous job where all the meals were vegetarian, we were constantly thinking of ways to this soybean wonder (and the tofu we got in Chicago from Phoenix Bean was fabulous, by the way). Besides being great in stir-fries and curries, I’ve used tofu in tacos, rice dishes and even smoothies. 
In this recipe, I decided to use all the traditional thai flavors – fish sauce, lime juice, soy sauce, coconut milk – but I included canned pumpkin in the sauce as well for added nutrition and richness (who says it’s just for Thanksgiving?). And this meal is even better then next day – cold or hot.

1. Preheat oven to 350. Line a baking sheet with parchment or silpat.
2. Combine tofu marinade in a small bowl. Place cubed tofu in the marinade and refrigerate for 30 minutes.

3. Arrange tofu on the baking sheet in a single layer. Bake for 35 minutes.

4. Meanwhile, whisk sauce ingredients together in a medium bowl and set aside.

5. Heat oil in a large skillet or wok over medium-high heat. Add garlic and cook for 30 seconds. Add green beans and cook until slightly golden, about 3-4 minutes. Add sauce to the green beans and bring mixture to a boil; reduce to a simmer and cook for 20 minutes, stirring occasionally. After sauce has reduced by half, stir in fresh basil.

6. To serve, place rice noodles in each bowl and top with the green bean mixture, warm tofu and a drizzle of more sauce. Finish with chopped cashews.



Marinated Tofu and Fresh Green Bean Coconut Curry
Serves 4

All you need:
1 (18 oz.) package extra-firm tofu, pressed dry and cubed


Marinade
2 tablespoons sesame oil
2 tablespoons reduced sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons water

Sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon fish sauce
1 tablespoon light brown sugar
2 tablespoons red curry paste
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/2 cup canned pumpkin
1 (13.5 oz.) can coconut milk
Juice of 1 lime

2 tablespoons canola oil
3 cloves garlic, minced
1 pound fresh green beans, ends trimmed

5 fresh basil leaves, chopped
16 oz. rice noodles, softened in boiling water for 8-10 minutes and drained
2 tablespoons chopped cashews

All you do:
1. Preheat oven to 350. Line a baking sheet with parchment or silpat.
2. Combine tofu marinade in a small bowl. Place cubed tofu in the marinade and refrigerate for 30 minutes.
3. Arrange tofu on the baking sheet in a single layer. Bake for 35 minutes.
4. Meanwhile, whisk sauce ingredients together in a medium bowl and set aside.
5. Heat oil in a large skillet or wok over medium-high heat. Add garlic and cook for 30 seconds. Add green beans and cook until slightly golden, about 3-4 minutes. Add sauce to the green beans and bring mixture to a boil; reduce to a simmer and cook for 20 minutes, stirring occasionally. After sauce has reduced by half, stir in fresh basil.
6. To serve, place rice noodles in each bowl and top with the green bean mixture, warm tofu and a drizzle of more sauce. Finish with chopped cashews.

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