Snake beans with tofu from The Tofu Cookbook by Becky Johnson
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...
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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
- 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
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