Coconut-Caramel Braised Tofu

1. Sauté the Green Beans

Start by heating a tablespoon of neutral oil in a 12-inch nonstick skillet over medium heat. Toss in the green beans, season with a pinch of kosher salt and a crack of black pepper, and sauté them until brightly colored and tender with a slight crunch, about 5 minutes. Remove the green beans and set them aside on a plate.

2. Cook the Tofu

In the same pan, add another tablespoon of oil and let it warm. Place the cubed tofu into the skillet and let it cook until each piece is golden, around 5 minutes.

3. Sauté Aromatics

Make some room in the pan for the final tablespoon of oil and introduce the shallot, garlic, and ginger. Sauté until the shallot softens and the mixture is golden, releasing a fragrant aroma.

4. Prepare the Sauce

Pour in the full-fat coconut milk, followed by the soy sauce, white miso, and turbinado sugar. Stir the mixture and let it simmer, allowing the tofu to absorb the flavors and the sauce to thicken slightly, about 5 minutes.

5. Combine and Finish

Add the sautéed green beans and scallions back into the skillet. Drizzle in the lime juice and give it a gentle stir to combine everything. Season with another pinch of salt and pepper to taste.