Скачать или смотреть Coconut Tofu & Green Beans | PlantBased & More

A unique fusion of flavors and textures in one easy stir-fry! You get sweetness from the shredded coconut, crisp green beans, freshness from the basil and lemon, and mild heat and umami from the Sambal Oelek sauce! Best enjoyed with hot rice!

0:32 ERRATUM In voice over instead of Japanese breadcrumbs we used desiccated coconut

COCONUT TOFU & BEANS
YIELD: 2-4 SERVINGS

INGREDIENTS:
For the coconut coating:
5 tbsp desiccated coconut
3 tbsp flour
4 tbsp plant milk (we used soy milk)

400g block extra-firm tofu
250g green beans, chopped about 1" length
3 cloves garlic, chopped
1 tsp ginger, chopped
1 cup basil
Salt and Pepper to taste

For the Sambal Sauce:
1 tbsp sambal oelek
1 tbsp soy sauce
2 tsp brown sugar
1 tsp vegan fish sauce
Juice of half a lemon

To serve: Steamed rice and lemon wedges

1 Place desiccated coconut, plant milk and flour into separate shallow dishes. Dip each piece of tofu into the flour, then milk, and then coat with the desiccated coconut, pressing to coat. Set aside for later.
2 In a bowl, add all Sambal Oelek sauce plus 1 tablespoon of water in a small bowl. Mix to combine and set aside for later.
3 Add oil in a large pan over medium high heat. Cook the tofu until golden brown about 4 minutes. Turn over and cook until other sides are golden brown, about 4 minutes. Once done, transfer to a baking sheet. Drain excess oil and clean the pan to remove excess oil and crumbs with a paper towel
4 In the same pan, heat 1 tablespoon of oil over medium-high. Add green beans and toss, season with salt and pepper. Cook, and reduce heat to medium, add about a tablespoon of water, and cover pan. Cook beans undisturbed until crisp-tender, about 2-3 minutes.
5 Uncover pan and add the sambal oelek sauce and add in the basil. Toss until basil is wilted. Gently add in the tofu. Mix until warmed through and the sauce coats the tofu.
6 Cut remaining lemon into wedges. Serve the stir fry with lemon wedges and hot rice.