- 1 (14-oz.) block extra-firm tofu, drained
- 2 1/2 tablespoons canola oil, divided
- 1 teaspoon reduced-sodium soy sauce
- 1/4 cup water
- 1/4 cup canned coconut milk
- 1/3 cup finely chopped shallots
- 1 to 2 Thai chiles, finely chopped
- 1 lemongrass stalk, trimmed and finely chopped
- 1/2 teaspoon kosher salt
- 12 green beans, cut diagonally into 2-in. pieces
- 1/2 red bell pepper, cut into 1/4-in. strips
- 2 teaspoons Madras curry powder
- 1/2 teaspoon sugar
- 1 1/2 teaspoons fish sauce
- 3 to 4 fresh cilantro sprigs, coarsely chopped
- Calories 246
- Fat 16.6 g
- Satfat 4 g
- Monofat 7.1 g
- Polyfat 5.2 g
- Protein 11 g
- Carbohydrate 15 g
- Fiber 3 g
- Cholesterol 0.0 mg
- Iron 3 mg
- Sodium 461 mg
- Calcium 198 mg
- Sugars 4 g
- Est. Added Sugars 1 g
How to Make It
Halve tofu lengthwise. Cut each half crosswise into 4 pieces.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add tofu to pan; cook, without stirring, until lightly browned, 4 to 5 minutes. Turn over; cook 2 minutes. Carefully add soy sauce to pan; cook 2 minutes. Turn tofu; cook 1 minute. Remove tofu from pan; cool. Cut each piece diagonally into triangles.
Combine 1/4 cup water and coconut milk in a bowl. Heat remaining 1 1/2 tablespoons oil in a large skillet or wok over high until oil is hot but not smoking. Add shallots, chiles, and lemongrass; cook 1 minute or until fragrant, stirring constantly. Add salt, green beans, and bell pepper; cook 2 minutes or until vegetables have softened slightly. Add curry and sugar; cook 1 minute, stirring constantly. Add tofu, milk mixture, and fish sauce; cook 2 minutes or until thoroughly heated. Arrange tofu mixture on a platter. Sprinkle with cilantro.
The Pho Cookbook.
Ten Speed Press, $22, on sale Feb. 7, 2017.