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updated: 10/18/2011 8:38 AM

Curried Tofu With Long Beans

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  • Tofu gets a bad rap here in the West but a taste of this Curried Tofu with Long Beans will change your tune.

      Tofu gets a bad rap here in the West but a taste of this Curried Tofu with Long Beans will change your tune.
    Deb Lindsey/The Washington Post


8 ounces Chinese long beans, green or purple, ends trimmed (available in Asian markets); may substitute thin green beans

cup light coconut milk

1 cup 100 percent pure coconut water, such as Vita Coco or Zico brand

1 teaspoon low-sodium soy sauce

Freshly squeezed juice of 1 lime (1 tablespoon or so)

1 teaspoon Thai red curry paste

2 teaspoons light brown sugar

2 cups (about 10 ounces) Baked Marinated Tofu (see related recipe)

1 tablespoon chopped roasted, salted peanuts, for garnish

Leaves from a few sprigs cilantro, finely chopped if desired, for garnish

Cut the long beans in half crosswise, then in half again lengthwise, creating super-long, thin pieces.

Combine the coconut milk, coconut water, soy sauce, lime juice, curry paste and brown sugar in a large skillet set over medium-high heat, stirring to dissolve the sugar. Bring to a boil.

Add the long beans, then reduce the heat until the liquid is barely bubbling; cover and cook until the beans are just tender, about 20 minutes. Uncover, then add the tofu and increase the heat to medium-high. Cook, stirring and tossing to coat the tofu and the beans in the liquid, until the liquid reduces to a thick syrup, about 2 minutes.

Transfer to a plate. Scrape any remaining glaze from the skillet over the beans and tofu. Garnish with the peanuts and cilantro, and eat.

Serves two.

Cook's notes: When you cut long beans lengthwise, they seem like noodles in this low-carb dish. Pre-baked tofu is chewier and holds its shape better, but if desired, you can use fresh tofu instead: Fry it in a nonstick pan with a little peanut oil for several minutes per side, until golden brown, and set it aside while you prepare the beans; add the tofu to the dish to glaze at the end.

@Recipe nutrition:Nutrition values per serving: 400 calories, 22 g fat (5 g saturated), 31 g carbohydrates, 2 g fiber, 21 g protein, 0 cholesterol, 820 mg sodium.

Joe Yonan, loosely based on a recipe in "A Year in a Vegetarian Kitchen," by Jack Bishop (2004 Houghton Mifflin Harcourt)

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