Active Time

　　40 min

　　Total Time

　　50 min

　　Cut the green beans and bell pepper while the tofu marinates.

　　

Ingredients

Makes 4 main-course servings

　　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 lb 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- to 15-oz) can unsweetened coconut milk (not low-fat)

　　1 tablespoon fresh lime juice

　　1/3 cup chopped salted roasted cashews

　　Accompaniment: rice noodles or rice

　　

Step 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.

　　

Step 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.

　　

Step 3

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.

　　

Step 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.

　　

Step 5

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.