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Soy Glazed Green Beans, Tofu Curry and Coconut Rice

20 Ingredients
20 mins.
Soy Glazed Green Beans, Tofu Curry and Coconut Rice

Directions

1

Prep the green beans

12 oz./350 g green beans, trimmed, 1/4 cup green onions, chopped
1 tsp. minced ginger
1 tbsp. soy sauce
1 tbsp. rice vinegar
2 tsp. vegetable oil

Mix all ingredients in medium bowl then transfer to inverted ¾ qt./750ml cover of the TupperWave® Stack Cooker and set aside.

2

Make Tofu Curry

1 tbsp. unsalted butter
1 small onion, chopped
2 1/2 tsp. red curry paste
1 tsp. minced garlic
1 tsp. cornstarch
1 tsp. salt
pinch of black pepper
12 oz./350 g extra firm tofu, strained & pressed, cut in cubes
3/4 cup coconut milk

Place butter, onion and red curry paste in 1 3/4-qt. /1.75 L Casserole and microwave on high power 2 minutes. Add remaining ingredients and set aside.

3

Prep Coconut Rice

3/4 cup coconnut milk
3/4 cup water
1 1/2 cups quick cooking brown rice
1 tsp. salt
1 tsp. granulated sugar

In 3-qt. /3 L Casserole, mix all ingredients and set aside.

4

Stack, Cook and Serve

Stack components together by place 1 ¾-qt. casserole on top of 3 qt. casserole and top with inverted cover. Place in microwave and cook on high power for 15-20 minutes or until all 3 dishes are fully cooked. Stir each casserole and let stand 3-8 minutes. Serve warm.

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Ingredients

Yield:

4

Serving Size:

n/a
12 oz./350 g green beans, trimmed
1/4 cup green onions, chopped
1 tsp. minced ginger
1 tbsp. soy sauce
1 tbsp. rice vinegar
2 tsp. vegetable oil
1 tbsp. unsalted butter
1 small onion, chopped
2 1/2 tsp. red curry paste
1 tsp. minced garlic
1 tsp. cornstarch
1 tsp. salt
pinch of black pepper
12 oz./350 g extra firm tofu, strained & pressed, cut in cubes
3/4 cup coconut milk (for curry)
3/4 cup coconut milk (for rice)
3/4 cup water
1 1/2 cups quick cooking brown rice
1 tsp. salt
1 tsp. granulated sugar
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