Saturday, October 17, 2015

Pan-Fried Tofu and Green Beans in a Coconut Curry Sauce


It’s raining here in the desert. I have the sliding door open and I'm enjoying a cup of tea. What more could anyone want on a lazy Saturday afternoon. We are now in Arizona, our winter home. On our drive back we took the 101 to hwy 1 from Yachats, Oregon to Ventura Ca. We meandered through small towns that dotted the coast line, the redwoods and the 17 mile drive in Pebble Beach. Everywhere we traveled I would say to my husband, “we should move here”...... In the past the very first thing I did after arriving home would be to call or visit my mom…..This year was different. It has been six months since she passed away and I miss her dearly.

I prepared this tofu dish a few days ago and it was a big hit. Cooking tofu is somewhat similar to cooking chicken or another type of protein. You can grill, bake, stir fry, pan fry and crumble depending on what you are preparing. For this dish I purchased a firm tofu. To get the texture I wanted I squeezed out as much moisture as I could and then pan fried the slices until they were golden brown on the outside. Since tofu is really good at soaking up flavor, I made a coconut curry sauce, added green beans and served over rice.

The coconut curry sauce has been slightly adapted from Simply Recipes.

Ingredients:

1 16-ounce Trader Joe’s super firm tofu
3-1/2 tablespoons peanut oil or canola oil (divided)
1 tablespoon water
2 cups green beans (cut into 2 to 3 inch piece with ends removed)
½ teaspoon ground coriander
½ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon turmeric
3 cloves garlic (minced)
1 tablespoon fresh ginger (chopped)
1 14-ounce can light coconut milk

To prepare:

Drain tofu and remove from package. Wrap several paper towels around the tofu block and weigh down with a heavy skillet, changing paper towels when they become too wet. Do this for approx. 30 minutes. Cut into ½ inch slices. Preheat a non-stick skillet, add 2 tablespoons oil. Set tofu pieces in pan, they should sizzle in the oil. Do not crowd. Let cook about 6 to 7 minutes. Do not turn them until you see that they are browning up the sides. Add more oil if needed. When browned on both sides remove from skillet and set on paper towels, set aside. When cool cut into 1 inch pieces.


In a small bowl combine coriander, cumin, cloves, cinnamon, cardamom, black pepper and turmeric, set aside.

Using the same non-stick skillet you used before, add 1 tablespoon oil and green beans, stir-fry until covered, then add water. Cover and let beans cook down until they are crisp-tender and water evaporates, about 2 minutes. Remove from skillet, set aside.

Add ½ tablespoon of oil to pan, then add garlic, ginger and spice mixture, stirring constantly about 1 minute. Add coconut milk, stir to combine. Bring to a simmer, cover and let cook on low about 15 to 20 minutes. Add tofu and green beans.

Serve over brown or white basmati rice. Enjoy!


Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

56 comments:

  1. I love the flavors that you have in this dish. Sounds healthy and yummy!

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  2. I love the flavors that you have in this dish. Sounds healthy and yummy!

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  3. hope the rains are healing and not flash-flood causing.

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  4. Glad you got home safely. I hope the gap left by your mom eases each year so that one day, your first day back is not too painful. I would ditch the tofu here and use chicken as the curry sauce sounds divine :)

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    1. Hi Tandy, I bet this would be perfect with chicken as well.

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  5. I am a huge fan of tofu! This is not only healthy, also very tasty, Cheri.

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  6. Great flavors in your tofu dish, Cheri! A tasty, healthy meal.
    I know how you feel about your mother..it's been over 10 years and I still miss mine.

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  7. Hi Cheri,
    Glad that you have a safe journey home. Hmm ... it takes time to heal the wound. While we need to move on, I think it's ok to reminisce some fond memories, our loved ones.
    I love tofu and usually cook the quick and easy stir-fry Chinese cooking. With added coconut milk and some spices, this dish of yours is tasty and flavourful. Enjoy!

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  8. I would probably use paneer for this recipe! But looks really yummy.

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    1. Hi Medeja, I bet paneer would be fantastic in this, thanks!

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  9. Enjoy your winter home. The "first times" are always difficult after someone you love dies. So sorry for your loss.

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  10. Cheri:

    I like the idea of your having a lazy Saturday afternoon, especially after a long few days of driving to your winter home. The trip sounds delightful.

    I remember your telling us about losing your mom. I am so glad you had her and that she was a positive force in your life. At the risk of sounding cliche, she will most definitely always be with you. The strength of her love will guide you as you learn to live life without her.

    The recipe looks delicious, as always.

    Peace.

    D

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  11. Hi Cheri,
    I was so sorry to read about your mother passing. The "firsts" are always the hardest...birthdays, holidays, and changing traditions like you wrote about here.
    On a more cheerful note. This tofu dish sounds wonderful. I love tofu and its ability to take on most any flavor.

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  12. Welcome home! My mother is still with us but I can imagine losing your mother is a very difficult event and I'm sure it would take some time for the pain of loss to ease. Your vegetarian bean and tofu dish sounds lovely cooked in the coconut milk xx

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    1. Thanks Charlie appreciate you thoughtfulness.

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  13. Cheri - this is similar to a recipe Mark and I make from an old Bon Appétit, yet it is different enough that I can't wait to try it.

    I really feel for you, missing that tradition of calling you mother when you returned. My mother died 27 years ago and I still think about her every day... Sending hugs, David

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  14. Love tofu this s my find of food.. Love it

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  15. Curry is indeed a compatible partner to tofu...Your dish looks perfect for any kind of weather...P.s. At the airport after seeing my 90 year old mother who may be in her last days. I pray for Grace in easing the pain of loss for you and me.

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    1. Hi Kim, oh I'm sorry about your mom.........

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  16. What a delicious stir-fry! I love tofu and it looks perfect with the green beans!

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  17. I love curry dishes so much! Perfect for a rainy day. This looks delicious.

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  18. i hate that you're missing your mother so! :(
    i have NEVER made or eaten tofu, but this preparation is pretty darn appealing!

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    1. Hi Grace, tofu took awhile to grow on me. The first time I really enjoyed it was at Whole Foods and they had a sesame dipping sauce, so good.

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  19. We love tofu, even the little guy, and this looks like something different for me to try. Here's to household comforts like cooking and eating well.

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  20. Losing a parent is never easy but it doesn't hurt so much with the passage of time. My dad died in 1987 and I think of him everyday.

    Your coconut curry sauce sounds wonderful.

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  21. So sorry to learn of the loss of your mother.
    Love tofu and this is my kind of dish.

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  22. You know, I think the 6 month point is the toughest of all, Cheri. That's when we realize that our loved one is really gone. Holidays and birthdays pass and they're not there. I'm sorry for your loss, friend. It's so nice you had the time with her before she passed and I hope that brings you lots of comfort.
    Lovely recipe, Cheri. Take good care.

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    1. Thank you for the kind words Robyn. Take care!

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  23. I lost my mom this year, too. Sending you a virtual hug.
    Can you believe I've never cooked tofu? I'm blaming the picky hubby---I'd have to make something totally different for him. Your dish looks so healthy and tasty---I have a feeling I'd love it :)

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    1. Hi Liz, my husband will only eat tofu prepared certain ways and this is one of them.

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  24. Sounds like something from a story book! I would absolutely LOVE a winter home....somewhere to retreat to during the colder months! Also, this tofu bowl looks so delicious too!

    theglowwithin.com

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  25. My mom died 3 years ago -- it's tough to get over, I know. WE almost moved to Oregon (Portland) in the 90's, but didn't think we could hack the winters. Should have thought of the two home idea! Anyway, lovely recipe for tofu -- so flavorful. Thanks.

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  26. Memories are always there, but the first time you experience something without the comfort you know, is always the hardest. So glad you had a good drive back. Pebble Beach is so pretty, isn't it? This tofu looks mighty fine, too and perfect for a rainy day in the desert. I always loved my visits when it rained! Weird, huh?

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    1. No it's not weird, I think the desert smells amazing when it rains.

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  27. I absolutely love tofu and green beans, and together? YUM! Love all the flavors here Cheri, it sounds delish!

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  28. yum! pan fried tofu looks stunning!

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  29. Cheri, I lost my mom last Christmas and I think of her every day. Did you drive through Santa Cruz on your way to Pebble Beach? That's where I live.The tofu dish looks delicious.

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