Ingredients
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1 (16 ounce) package firm tofu
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2 tablespoons peanut oil
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2 bunches green onions, chopped
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1 tablespoon garlic
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1 teaspoon fresh ginger, minced
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1/2 teaspoon coriander
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1/2 teaspoon cumin
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1 red bell pepper, thinly sliced
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4 ounces fresh mushrooms, chopped
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1 (14 ounce) can coconut milk
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3 tablespoons soy sauce
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1/2 teaspoon brown sugar
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1 (16 ounce) package cut green beans
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1 ounce fresh basil, chopped
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2 tablespoons cornstarch
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hot sauce
Instructions
- Cut tofu into cubes and broil in toaster oven while preparing vegetables to firm it up.
- Heat oil in skillet, add onions and fry until they start to brown.
- Mix in garlic, ginger, coriander and cumin.
- Add mushrooms and peppers and stir.
- Microwave green beans in the bag for 5 min to thaw.
- Add coconut milk, 2 Tbsp of soy sauce, brown sugar and hot sauce to pan. Bring to a boil.
- Add in green beans, tofu and basil.
- Cover and cook 5 minutes, stirring occasionally until green beans are cooked.
- Mix cornstarch with 1 Tbsp soy sauce and stir into pan.
- Heat until sauce thickens.
- Taste and add more soy sauce or hot sauce if necessary.