1

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.

2

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.

3

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.

4

Stir in curry powder, salt and ground red pepper; cook, stirring, until fragrant, about 30 seconds.

5

Stir in cauliflower and coconut milk; bring to a boil over medium-high heat, scraping bottom of pan to loosen any browned bits.

6

Add green beans; cover and cook over medium-high heat, stirring occasionally, for 5 minutes.

7

Stir in tofu; cover and cook until vegetables are tender, about 3 minutes.

8

Remove skillet from heat; stir in cilantro. Yields about 1 1/2 cups per serving