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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 ounces firm tofu, cut into four 1/2-inch slices |
3 tablespoons thai red curry paste (found in the asian section of most supermarkets) |
3 tablespoons sugar |
2 tablespoons fish sauce or tamari (for vegetarians who don't eat fish) |
1/2 pound green beans |
1/2 cup vegetable broth |
1 tablespoon peanut oil |
Directions:
1. *Or use 4 ounces of tofu plus a tilapia fillet or a boneless, skinless chicken-breast half.
2. Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
3. Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. (If using fish or chicken, divide that half of the curry sauce between 2 bags - one for the tofu and one for the fish or chicken.) Add the tofu and fish or chicken (if using), seal, and set aside for 15 minutes. In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
4. Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. (Cook the fish or chicken if using.) Serve with the green beans.
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