BEAN TOFU WITH COCONUT MILK ENJOY DAN:

SPICY BLACK BEAN, TOFU AND COCONUT MILK by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 tablespoon grape-seed oil

1 (15 Oz) can black beans

1 (14 Oz) can diced tomatoes

1 (19 Oz) can MAE PLOY coconut milk

1 (14 Oz) package extra firm tofu, drained and cut into 1/2-inch pieces

1 onion, chopped

3 garlic cloves, minced

1-inch fresh ginger, peeled and grated

1 red bell pepper, seeded and chopped

2 tablespoon lime juice

1 tablespoon brown sugar

4- cups jasmine rice

4 scallions cut on the bias in 1/4-slices

 

DIRECTIONS:

1.   In a Dutch oven heat oil over medium-high heat.

2.   Add onion and red bell pepper and sauté for 5 minutes.

3.   Add ginger and garlic and sauté 2 minutes.

4.   Add red curry paste and cook I minute.

5.   Add beans, tomatoes, coconut milk, tofu, lime juice, and brown sugar.

6.   Bring to a boil, partly cover and simmer for 35 minutes.

7.   Server over jasmine rice and sprinkle with chopped scallions.

 

ENJOY DAN:   BON-APPETITE!!