Seared Tofu With With Green Beans And Asian Coconut Sauce
Ingredients:
1 14 to 16 oz. package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 pound green beans, trimmed, cut into 2″ long pieces
1 red bell pepper, cut 1/4″-wide strips
1 teaspoon salt
1 14 to 15 oz. can unsweetened coconut milk
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
rice noodles or rice
Directions:
Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.
Makes 4 servings.
Calories 165, Fat 14 g, Carbs 10 g, Sodium 1054 mg, Fiber 4 g.
Tropical Muffins
Ingredients:
2 cups all purpose flour
1/3 cup sugar
2 eggs
3/4 cup whole milk
1 cup diced peaches
1 cup pineapple tidbits
1/2 cup shredded coconut
1/2 cup pecan pieces
1/4 cup juice from fruit
1/4 cup melted butter (or marg.)
1/2 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt (optional)
Crumb Topping:
2/3 cup all purpose flour
1/2 cup firmly packed brown sugar
1/3 cup chopped pecans
2 tsp. ground cinnamon
1/3 cup chilled butter, cut into small pieces
Directions:
In a large bowl, combine flour, baking powder, sugar and salt. In a medium size bowl beat eggs, milk, reserved fruit juice, melted butter and vanilla. Add to flour mixture and stir until batter is moist and blended – don’t over mix. Gently stir in shredded coconut, diced peaches, pineapple tidbits and nuts. Fill baking cups (I use paper liners) 2/3 full. Prepare crumb topping mixing brown sugar, flour, nuts and cinnamon. Cut in butter until coarse crumbs form. Sprinkle crumb topping on filled baking cups and bake at 375 degrees. Serves: 2 dozen
by Tamara
