How to Make Perfect Tofu in coconut/cashew sauce & fried green beans

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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.

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

These subtly sweet Coconut Crusted Tofu dippers are the perfect vehicle for tangy sweet chili sauce. I was about to remake that recipe and give it the beautiful photographs that it deserves. Whip up a simply grilled tofu satay in a coconut, curry paste, and peanut butter sauce. 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.

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