Time to use up the last of the produce from last week's delivery. We used the green beans and remaining peppers in a Thai-inspired Green Chile Tofu.
1 block of extra firm tofu
1 lb green beans, trimmed and cut in half
2 medium sized peppers, sliced
1 can of light coconut milk
4 Tbs green curry paste
4 tsp red pepper flakes
2 1/2 Tbs soy sauce
4 Tbs chopped cilantro
4 Tbs chopped peanuts
1 cup of rice
2 cups of water
Cut tofu into 1/2 inch cubes. If you have a Misto, (and you should!) spray a bit of oil into a non-stick sauté pan. Pan fry on high until lightly browned on each side. Add the coconut milk and Thai green curry paste. Simmer on low for 20 minutes. Sprinkle the tofu with red pepper flakes while simmering.
If you have a rice cooker, (and you should!) add the rice and water and set that baby to cook. Add the green beans, peppers and soy sauce to the tofu and sauce. Simmer for an additional 10 minutes, tossing often to distribute the sauce.
Finish on a plate with rice and top with chopped fresh cilantro and salted roasted peanuts. This dish is all about the balance between sweet and spicy. While the tofu and green beans are excellent vehicles for the spicy chile sauce, the peppers, peanuts and rice will bring you some relief from the heat.