Tofu is a blank canvas for any type of sauce or flavor, and this sauce is oh so delicious. Even better, this dish is easy and cheap to make. It's become a staple to my weekday cooking.
Ingredients
3
tbsp olive oil
8
oz green beans, trimmed and cut into 1.5 inch pieces
1-package
firm tofu, drained, dried with paper towels, and cut into 1-inch cubes
1
shallot, finely chopped
2
tbsp minced garlic
1
cup unsweetened full-fat coconut milk
2
tbsp soy sauce
2
tbsp white miso paste
1
tbsp turbinado sugar
1
tbsp lime juice
1
chopped scallions for garnish
Steps
In a small bowl, whisk together soy sauce, miso paste, and sugar.
In a nonstick skillet at least 12 inches, heat 1 tbsp of olive oil over medium high heat. Add green beans and season with salt and pepper. Cook and stir until slightly charred, 5-8 minutes. Transfer green beans to a plate.
Add another tablespoon of oil to the skillet and heat. Add the tofu and cook for 3 minutes. Turn over tofu cubes (they should be golden-brown), and cook another 3 minutes, until multiple sides are golden brown (you can repeat a few more times on different sides if desired)
Push the tofu to the side of the pan, reduce heat to medium. Add another tablespoon of oil, then the shallots and minced garlic. Stir continuously until fragrent, 2-3 minutes.
Add coconut milk, along with the whisked soy sauce/miso/sugar. Stir until all ingredients well combine, then reduce heat to low. Let the sauce and tofu reduce for about 5 minutes. Add cooked green beans, scallions and 1 table spoon of lime juice. Stir until combined.