Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients

• 1 tablespoon ginger fresh peeled finely chopped
• 1 tablespoon garlic finely chopped
• 1 lb green beans trimmed cut into 2-inch-long pieces
• 1 tablespoon juice of lime fresh
• 1  bell pepper red cut into 1/4-inch-wide strips (2 inches long)
• 0.5 teaspoon pepper dried red hot
• 4 servings vermicelli 
• 1 teaspoon salt 
• 0.3 cup roasted cashews salted chopped
• 2 tablespoons soya sauce 
• 14 oz tofu firm
• 14 oz coconut milk unsweetened low-fat canned (not )
• 0.3 cup vegetable oil 

Equipment

• frying pan
• slotted spoon

Directions

1. Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total.
3. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
4. Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds.
5. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
6. Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes.
7. Transfer vegetables using a slotted spoon to plate with tofu.
8. Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu.
9. Sprinkle with cashews.