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| 2 | tablespoons | vegetable oil | ||
| 1 | block | firm tofu, halved, quartered and sliced into 1x2 in pieces | ||
| 3-4 | cups | yard-long or green beans cut into 1-1/2" pieces | ||
| 8 | cloves | garlic, crushed and chopped | ||
| 2 | tablespoons | oyster sauce | ||
| 1 | squirt | fish sauce | ||
| 1 | cup | lite coconut milk | ||
| 1 | teaspoon | red curry paste, more if you want heat | ||
| 2 | tablespoons | creamy peanut butter | ||
| 2 | tablespoons | sugar | ||
| 2 | squirts | fish sauce | ||
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| In a frying pan at medium heat, pour in 2 tablespoons
vegetable oil and add half of the garlic. As the garlic begins to
fry, add in tofu and cook until tofu gets light golden brown on both
sides. Move the tofu onto a serving plate, leaving enough oil to
cook the beans.
Add the remainder of the garlic and the beans and cook until the beans soften somewhat but still retain most of their crunch. Stir in oyster sauce and a squirt of fish sauce; return the tofu to the pan and mix thoroughly. Set aside on a serving plate. For the sauce, return the pan to the stove and heat up the coconut milk. Stir in the red curry paste and peanut butter and mix well with the coconut milk. To thicken further, add 1-2 teaspoons more of the peanut butter. Spoon in about 2 tablespoons of sugar and a couple of squirts of fish sauce... to taste. Pour over the tofu and beans and serve. Serves 2-3 people. Note: Make sure the tofu is well-drained and dry before cooking to reduce splashing and help it to fry. |
