Tofu Curry with Lemongrass and Chile

• Gluten free

• Produce

  • 3 Cilantro, fresh sprigs
  • 12 Green beans
  • 1 Lemongrass stalk
  • 1/2 Red bell pepper, cut into 1/4-in. strips
  • 1/3 cup Shallots
  • 1 Thai chiles

• Refrigerated

  • 1 (14-oz. block Tofu, extra firm

• Canned Goods

  • 1/4 cup Coconut milk, canned

• Condiments

  • 1 1/2 tsp Fish sauce
  • 1 tsp Soy sauce, reduced sodium

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 2 tsp Madras curry powder
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 1/2 tbsp Canola oil

• Liquids

  • 1/4 cup Water

Found on cookinglight.com

Description

Directions

• Halve tofu lengthwise. Cut each half crosswise into 4 pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add tofu to pan; cook, without stirring, until lightly browned, 4 to 5 minutes. Turn over; cook 2 minutes. Carefully add soy sauce to pan; cook 2 minutes. Turn tofu; cook 1 minute. Remove tofu from pan; cool. Cut each piece diagonally into triangles. Combine 1/4 cup water and coconut milk in a bowl. Heat remaining 1 1/2 tablespoons oil in a large skillet or wok over high until oil is hot but not smoking. Add shallots, chiles, and lemongrass; cook 1 minute or until fragrant, stirring constantly. Add salt, green beans, and bell pepper; cook 2 minutes or until vegetables have softened slightly. Add curry and sugar; cook 1 minute, stirring constantly. Add tofu, milk mixture, and fish sauce; cook 2 minutes or until thoroughly heated. Arrange tofu mixture on a platter. Sprinkle with cilantro.