Tofu in coconut/cashew sauce & fried green beans, suitable for every moment!

There are many sources of info on cooking. Some info is tailored in the direction of skilled chefs and except the ordinary person. It can be perplexing to wade through every one of the offered info. Fortunately, this Tofu in coconut/cashew sauce & fried green beans recipe is easy to do and will certainly offer you some excellent suggestions. They will certainly work for any individual, even an amateur.

So when I was craving some old-school Chinese cashew chicken a few weeks ago, we decided to swap in tofu instead for a vegetarian (also vegan and gluten-free). Just four easy ingredients: cashews, garlic, salt, and water! If you are a clever vegan or just a general cashew sauce lover and you already do something amazing with cashew sauce that I have not thought of, I am expecting a full report in the comments.

Prepare extra firm tofu (1 brick).
You need green beans, washed & cut in 2” pieces.
Prepare toasted cashews (unsalted).
You need unsweetened coconut milk.
You need ” ginger, peeled & grated.
Use garlic cloves, minced.
Prepare soy sauce.
You need molasses.
Prepare dried scallions.
You need to prepare oil (avoid olive oil this time).
Prepare rice vinegar.
Prepare salt & pepper.

Short Tips:

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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..
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..
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)..
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..
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!.

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