Coconut Curry Tofu and Green Beans

• 250 g (one 250 g block extra-firm tofu, drained and cut into 2 cm cubes) — Extra-firm tofu prepared with nigari
• 150 g (about 2/3 cup unsweetened light coconut milk) — Canned light coconut milk
• 180 g (about 2 packed cups green beans, trimmed and halved) — Raw green beans
• 8 g (2 tsp avocado oil) — Avocado oil
• 8 g (about 2 1/2 tsp fresh ginger, finely grated) — Fresh ginger root
• 5 g (1 large garlic clove, finely grated) — Raw garlic
• 2 g (1 tsp ground coriander) — Ground coriander seed
• 1 g (1/2 tsp ground turmeric) — Ground turmeric
• 0.3 g (small pinch ground cayenne) — Ground cayenne pepper
• 15 g (1 tbsp fresh lime juice) — Fresh lime juice
• 10 g (about 1/2 cup Thai basil leaves, torn) — Fresh Thai basil
• 0.3 g (small pinch fine salt) — Fine salt

Method

1. 1Press and cube the tofuDrain the tofu, press it between clean towels under a skillet for 5 minutes, and cut it into uniform 2 cm cubes.5 minLook for: The tofu surfaces are dry and the cubes hold clean edges.Safety: For the gluten-aware version, use tofu explicitly labeled gluten-free and keep it refrigerated at 40°F or colder before opening.
2. 2Prepare the beans and aromaticsTrim and halve the green beans, grate the ginger and garlic, and tear the Thai basil leaves.3 minLook for: Green beans are equal in length, ginger and garlic are fine, and basil has no dark bruised edges.Safety: Use a stable board and keep the green beans away from the opened tofu package.
3. 3Sear the tofuHeat 5 g avocado oil in a wide nonstick skillet over medium-high. Add the tofu in one layer and cook for 6 minutes, turning every 2 minutes, then transfer it to a clean plate.6 minLook for: At least two faces of each tofu cube are golden and the cubes remain intact.Safety: Turn tofu with a splatter-safe utensil and use a clean plate after cooking.
4. 4Bloom the curry spicesLower the heat to medium, add the final 3 g avocado oil, ginger, garlic, ground coriander, turmeric, and cayenne, and stir for 45 seconds.45 secLook for: The aromatics are fragrant and the spices foam gently without scorching.Safety: Avoid inhaling cayenne and remove the skillet from heat if the spices darken.
5. 5Simmer the green beansPour in the light coconut milk, add the green beans and fine salt, bring to a gentle simmer, cover, and cook for 7 minutes.7 minLook for: The green beans are tender-crisp and the coconut sauce lightly coats a spoon.Safety: Use unsweetened coconut milk with no dairy or fish ingredients, and lift the lid away from steam.
6. 6Return the tofu and finishReturn the tofu to the coconut curry, simmer uncovered for 2 minutes, verify 165°F, turn off the heat, fold in the lime juice and Thai basil, and serve.2 min · 165°FLook for: Tofu and green beans are glossy, basil remains bright, and the sauce has no oily separation.Safety: Verify the complete curry reaches 165°F and refrigerate leftovers within 2 hours.