Food & Cooking Recipes Lunch Recipes Curried Tofu and Green Beans Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 50 mins Servings: 4 This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu. Ingredients 1 package (14 ounces) firm or extra-firm tofu, drained well 2 tablespoons vegetable oil 1 small onion, halved and thinly sliced 1 tablespoon curry powder Coarse salt and ground pepper 4 garlic cloves, minced ½ cup half-and-half 1 box (10 ounces) frozen cut green beans, thawed 4 plum tomatoes, halved lengthwise and cut crosswise into ½-inch pieces (3 cups) Cooked white rice, for serving Directions Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111. Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute. Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice. Cook's Notes We used half-and-half in this recipe instead of coconut milk, which is often used in curries, to reduce the fat and calories. To use coconut milk, keep the pot over low heat to prevent the milk from boiling and separating. Rate it Print