Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients

• 1 14-oz package firm tofu (up to 16-oz) package
• 2 tablespoons Soy sauce
• 1/4 cup Vegetable oil
• 1 tablespoon garlic finely chopped
• 1 tablespoon fresh ginger finely chopped peeled
• 1/2 teaspoon dried hot red pepper flakes
• 1 pound green beans trimmed and cut into 2-inch-long pieces
• 1 red bell pepper cut into 1/4-inch-wide strips (2 inches long)
• 1 teaspoon Salt
• 1 14-oz can unsweetened coconut milk (not low-fat) (up to 15-oz)
• 1 tablespoon Fresh lime juice
• 1/3 cup salted roasted cashews chopped

Instructions

1. 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.
2. 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.
3. Add garlic, ginger, and red pepper flakes to skillet and saute, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saute, stirring, 1 minute.
4. 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.