Susan from Food Blogga
Makes 4 servings.
3/4 pound string beans, cleaned and trimmed
12 ounces extra-firm tofu, sliced into strips
1 teaspoon sesame oil
2 cups lite coconut milk
3 tablespoons low-sodium soy sauce
3 tablespoons chunky peanut butter
1 tablespoon plus 1 teaspoon light brown sugar
juice of 1/2 lime (about 2 teaspoons)
2 tablespoons minced fresh ginger
1 tablespoon hot curry powder
1 Thai chili, minced (with or without seeds--you decide)
1 tablespoon cornstarch dissolved in 1 tablespoon water
salt, to taste
1 tablespoon chopped unsalted, roasted peanuts
1 tablespoon toasted unsweetened shredded coconut, optional
1 tablespoon chopped fresh cilantro, optional
2 cups cooked brown rice
Bring a large pot of water to a boil. Cook string beans for two minutes. Drain and plunge into a bowl of ice water to stop the cooking and retain their vibrant green color. After 1-2 minutes, drain and pat dry. Set aside.
To cook tofu, add 1 teaspoon sesame oil to a large non-stick skillet. Add tofu and saute over medium-high for 7-10 minutes, or until lightly golden and crispy.
To make the sauce, combine all ingredients in a bowl, and whisk until nearly smooth (the pb is chunky, after all).
In a medium pot, add the peanut butter sauce and cook over medium heat for 3-5 minutes, until bubbly. Lower the heat, and continue cooking until sauce begins to thicken. Add the cooked string beans to the skillet with the tofu, then pour the sauce on top. Mix well and cook over a low heat for 2-3 minutes, or until the sauce clings to the tofu and vegetables.
Serve over brown rice, and top with chopped peanuts. Garnish with toasted shredded coconut and fresh cilantro, if desired.