Curried Tofu And Green Beans

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This a recipe i made from the april issue of everyday food. I am always looking for new tofu recipes and we love curry. I am posting it as it appeared but i made the following changes: i substituted coconut milk for the half and half, used 1 pound fresh green beans that i parboiled and a 14 ounce can of diced tomatoes with the liquid and omitted the water. This was quick and tasty and tasted great reheated the next day for lunch.

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Steps

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Halve tofu horizontally and then crosswise to make 4 rectangles.

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Cut each rectangle into 2 triangles.

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Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes.

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Heat 1 tablespoon oil in large nonstick skillet over medium high heat.

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Cook tofu , turning once , until golden brown , about 10 minutes.

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Transfer to a plate.

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Reduce heat to medium and add the remaining tablespoon of oil , onion , and curry powder.

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Season generously with salt and pepper.

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Cook , stirring often until onion is soft , about 5 minutes.

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Add garlic , cook 1 minute.

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Reduce heat to medium low and add half and half , and 1 / 2 cup water.

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Bring to a gentle simmer.

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Add tofu and green beans.

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Cover.

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Cook until beans are bright green , about 2 minutes.

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Uncover.

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Add tomatoes.

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Cook until soft , 3-4 minutes.

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Serve over rice.

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Ingredients

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extra firm tofu, vegetable oil, onion, curry powder, coarse salt, ground pepper, garlic, half-and-half, frozen cut green beans, plum tomatoes, cooked white rice