The new way cooking recipe Tofu in coconutcashew sauce fried green beans with 12 ingredients and 5 stages of easy cooking, which is bouncy delicious.
Without fail cooking ultimate Tofu in coconut/cashew sauce & fried green beans easy, delicious, practical.
Good Afternoon mother, now you get cook recipe Tofu in coconut/cashew sauce & fried green beans with 12 ingredients and 5 steps. Next this is how to prepare, please read carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 12 ingredients and 5 stages of easy cooking Tofu in coconut/cashew sauce & fried green beans.
Ingredients all Tofu in coconut/cashew sauce & fried green beans
Needed : extra firm tofu (1 brick).
Prepare : green beans, washed & cut in 2” pieces.
Prepare : toasted cashews (unsalted).
Prepare : unsweetened coconut milk.
Needed : ” ginger, peeled & grated.
Prepare : garlic cloves, minced.
Needed : soy sauce.
Prepare : molasses.
Needed : dried scallions.
Prepare : oil (avoid olive oil this time).
Needed : rice vinegar.
Needed : salt & pepper.
If all raw materials Tofu in coconut/cashew sauce & fried green beans it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Stages Cooking Tofu in coconut/cashew sauce & fried green beans
Halve the tofu brick horizontally and place on paper towels to absorb as much water as possible. Heat 1 tbsp oil in a pan on high heat, until it glistens. Season the tofu on all sides with salt / pepper and fry at least 4 minutes per side, or until golden and crispy. Be careful not to move it except for flipping, to avoid it from breaking. Reserve..
Add 1 tbsp oil to the same pan and sauté the green beans for 3-4 minutes, or until blisters appear. Place in a bowl and reserve..
One more tbsp oil into the pan, and this time add the minced ginger and garlic. Sauté until fragrant (30 seconds, more or less). Add coconut milk, soy sauce, molasses. Turn down heat to low and reduce the sauce to half, stirring constantly, until it thickens and becomes syrupy (this will take some 12-15 minutes)..
Add cashews and cook in the sauce for 2 minutes. Cube the tofu and add to the sauce, mixing carefully to coat the cubes without breaking them..
To serve, toss the green beans with rice wine and dried scallions. Serve the whole thing in a bowl with your favorite starch (we used steamed basmati rice). Yummers!.
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