Cashew tofu
647cal, 25p, 18c, 51f (per meal)
4 tbsp (34g)
14 oz (397g)
2 clove(s) (6g)
1 cup (240mL)
1 tbsp (15mL)
1 tbsp (15g)
1 cup (121g)
1 1/2 tbsp (23mL)
1
Add the cashews to a dry nonstick skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate and set aside.
2
Heat oil in the same skillet over medium heat. Add the cubed tofu and cook for 4-5 minutes per side, until golden. Stir in the minced garlic and cook 1 more minute until fragrant.
3
Add the coconut milk, soy sauce, and sriracha. Stir to combine and bring to a gentle simmer.
4
Add the green beans and cover. Cook for 5-6 minutes, until the beans are tender and the sauce has thickened slightly.
5
Season to taste with salt and pepper. Stir in the toasted cashews just before serving.