I made this last night b/c there was some tofu in the fridge of the place I am living that needed to be used up. I loved the seared tofu. The squares were the perfect size, and held up really well. I was impatient (b/c I was really hungry), and didn't let the sauce cook down enough, but it was still really good. It made a lot of sauce. I also just served as is, w/o noodles (none in the pantry). It was terrific. This will definitely be going into the rotation.
My notes are in ()'s.
SEARED TOFU WITH WITH GREEN BEANS AND ASIAN COCONUT SAUCE
Cut the green beans and bell pepper while the tofu marinates.
1 (14- to 16-oz) package firm tofu (I used extra-firm)
2 tablespoons soy sauce
1/4 cup vegetable oil (I used more like 2 Tbsp. and a non-stick skillet)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger (whoops, forgot that)
1/2 teaspoon dried hot red pepper flakes (I used ground red pepper)
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt (you can omit this)
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
Accompaniment: rice noodles or rice
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.
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. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
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. Sprinkle with cashews.
Makes 4 main-course servings.