Ingredients
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1 (14 ounce) package extra firm tofu, drained well
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2 tablespoons vegetable oil
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1 small onion, halved and thinly sliced
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1 tablespoon curry powder
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coarse salt
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ground pepper
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4 cloves garlic, minced
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1/2 cup half-and-half
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1 (10 ounce) box frozen cut green beans, thawed
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4 plum tomatoes, halved lengthwise and cut crosswise into 1/2 inch pieces (3 cups)
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3 cups cooked white rice, for serving
Instructions
- Halve tofu horizontally and then crosswise to make 4 rectangles.
- Cut each rectangle into 2 triangles.
- Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes.
- Heat 1 tablespoon oil in large (12 inch) nonstick skillet over medium high heat.
- Cook tofu, turning once, until golden brown, about 10 minutes.
- Transfer to a plate.
- Reduce heat to medium and add the remaining tablespoon of oil, onion, and curry powder.
- Season generously with salt and pepper.
- Cook, stirring often until onion is soft, about 5 minutes.
- Add garlic, cook 1 minute.
- Reduce heat to medium low and add half and half, and 1/2 cup water; bring to a gentle simmer.
- Add tofu and green beans.
- Cover.
- Cook until beans are bright green, about 2 minutes.
- Uncover; add tomatoes.
- Cook until soft, 3-4 minutes.
- Serve over rice.