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Recipe of the Day: Green Beans and Tofu in Coconut Sauce (recipe and photo via Everybody Likes Sandwiches)

green beans & tofu in a thai coconut sauce
1 block organic tofu, pressed and cubed
2 T soy sauce
1 t toasted sesame oil
1 t minced ginger
2 cloves minced garlic
1/2 t red dried chili flakes
3 - 4 T cornstarch
2 T vegetable oil

Marinate the tofu in the soy sauce, sesame oil, ginger, garlic and dried chili flakes for 15 minutes or until the tofu has soaked up most of the liquid. Reserve any liquid and extra chili, garlic and ginger for the stir fry. Add tofu to a bag containing the cornstarch and toss until cubes are coated. Meanwhile, heat oil in a large pan or a wok and fry up cubes until golden. Set aside.

1 lb green beans, rinsed & trimmed
2 T soy sauce
1 t sesame oil
2 cloves garlic, minced
1 t ginger, minced
1 t sriracha

Toss the beans in the ingredients and roast on a shallow baking tray for 15 - 20 minutes in a hot oven. Remove from oven once the beans become fragrant and have caramelized and just started to wrinkle.

1 large red pepper, sliced
2 large shallots, diced
1 T vegetable oil
2 T chili garlic sauce
1/2 can of light coconut milk
1/2 t Thai red curry paste (optional)
1 T soy sauce (plus any remaining liquid, etc. from the tofu marinade)
juice of 1/2 lime

In the same pan as you prepared the tofu, heat up oil and add in the red pepper and shallots. Once they get slightly wilted, add in green beans. Stir together the coconut milk, curry paste (if using), chili garlic sauce and soy sauce together and pour over the vegetables. Stir fry until sauce reduces and thickens, add the tofu, stirring everything until well coated with sauce. Squeeze in some lime juice, stir and then serve over rice.