Ingredients
1
(14- to 16-oz) package firm tofu
1
tbsp finely chopped garlic
1
tbsp finely chopped peeled fresh ginger
1/2
tsp 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
(14- to 15-oz) can unsweetened coconut milk (not low-fat)
1/3
cup chopped salted roasted cashews
Accompaniment: rice noodles or rice
Directions
1.
Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
2.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
3.
Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
4.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
5.
Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.
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