3 tablespoon toasted sesame oil
6 cloves garlic
3 tablespoon freshly grated ginger
1 lb extra firm tofu drained and diced
1 jalapeno diced (optional)
1 15 oz can coconut milk
3 medium sweet potatoes, cubed
1-2 cups vegetable stock
1 lb fresh green beans
juice and zest of 1 lime
1 cup cilantro
hot chili sauce as garnish if desired
2 cup dried basmati rice, cooked in 3 cups water
soy sauce or Braggs Liquid Aminos to taste
In a sauce pan start rice.
Meanwhile in a large pan or Wok, Heat Sesame oil, garlic, ginger and jalapeno until fragrant. Add Tofu and stir fry for several minutes. Add cubed sweet potatoes and green beans, coconut milk and veggie stock. Simmer covered until the veggies are tender adding more stock or water if necessary. Just before serving stir in Cilantro and lime juice/zest. Taste and adjust for salt/pepper.. add soy sauce or Braggs to taste. Hot Chili Sauce is excellent in this dish. Serve over Basmati rice.
My kids named it this recipe!