Snake beans with tofu

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Here a smooth creamy tofu and coconut sauce is drizzled over bright green beans making an attractive side dish packed full of flavour. Another name for snake beans is yard-long beans. Look for them in Asian stores and markets.

Ingredients

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

Asia
Side dish
Vegetarian

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 bowl and set aside.
Put the tofu and shallots in a pan with the coconut milk. Heat gently, stirring, until the tofu

Ingredients

Method

Photos