Snake Beans with Tofu

Name: Snake Beans with Tofu
Yield: Serves Four
Cuisine: Thailand
Ingredients: 500 g/1¼ lb long beans, thinly sliced; 5 ml/1 tsp dried chilli flakes; 2 shallots, thinly sliced; 200 g/7 oz silken tofu, cut into cubes; 115 g/4 oz/1 cup roasted peanuts, chopped; 200 ml/7 fl oz/scant 1 cup coconut milk; 10 ml/2 tsp palm sugar or light muscovado (brown) sugar; juice of 1 lime; 60 ml/4 tbsp soy sauce

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Another name for snake beans is yard-long beans. This is something of an exaggeration but they do grow to lengths of 35cm/14in and more. Look for them in Asian stores and markets, but if you can’t find any, substitute other green beans.

Ingredients

500 g/1¼ lb long beans, thinly sliced
200 g/7

Asia
Thailand
Main course
Vegan
South East Asia

Method

Bring a pan of lightly salted water to the boil. Add the beans and blanch them for 30 seconds.
Drain the beans immediately, then refresh under cold water and drain again, shaking well to remove as much water as possible. Place in a serving