- 14 oz low-fat tofu, firm
- 2 1/2 tsp canola oil, divided
- 1 small uncooked onion(s), into thin strips
- 1 small sweet red pepper(s), cut into thin strips
- 1 1/2 Tbsp ginger root, fresh, peeled and minced
- 1 Tbsp minced garlic
- 1 Tbsp curry powder
- 3/4 tsp table salt, or to taste
- 1/8 tsp ground red pepper, or to taste
- 4 cup(s) uncooked cauliflower, cut into small florets
- 13 2/3 fl oz light unsweetened coconut milk
- 1/4 pound(s) uncooked green snap beans, cut into 1 1/2 to 2-inch pieces
- 1/3 cup(s) cilantro, fresh, chopped
Wrap tofu in paper towels and place on a large, rimmed plate. Place a heavy saucepan on top of tofu; let stand for 20 minutes to press out excess liquid. Unwrap tofu and slice it into 1/2-inch-thick slices. Next, cut each slice into 4 pieces.
Heat 1 1/2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add tofu and cook, carefully turning occasionally, until golden, about 4 minutes; transfer tofu to a plate.
Heat remaining teaspoon oil in same skillet over medium-high heat. Add onions, bell pepper, ginger and garlic; reduce heat to medium, and cook, stirring occasionally, until vegetables are almost tender, about 5 minutes.
Stir in curry powder, salt and ground red pepper; cook, stirring, until fragrant, about 30 seconds.
Stir in cauliflower and coconut milk; bring to a boil over medium-high heat, scraping bottom of pan to loosen any browned bits.
Add green beans; cover and cook over medium-high heat, stirring occasionally, for 5 minutes.
Stir in tofu; cover and cook until vegetables are tender, about 3 minutes.
Remove skillet from heat; stir in cilantro. Yields about 1 1/2 cups per serving