Soy Glazed Green Beans, Tofu Curry and Coconut Rice

Ingredients

• 12 oz./350 g green beans, trimmed
• ¼ 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
• 2½ 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
• ¾ cup coconut milk (for curry)
• ¾ cup coconut milk (for rice)
• ¾ cup water
• 1½ cups quick cooking brown rice
• 1 tsp. salt
• 1 tsp. granulated sugar

Directions

Prep the green beans

1. 12 oz./350 g green beans, trimmed, 1/4 cup green onions, chopped1 tsp. minced ginger, 1 tbsp. soy sauce, 1 tbsp. rice vinegar, 2 tsp. vegetable oil. Mix all ingredients in Thatsa medium bowl then transfer to inverted ¾ qt./750ml cover of the TupperWave Stack Cooker and set aside.

Make Tofu Curry

1. 1 tbsp. unsalted butter,1 small onion, chopped, 2½ 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, ¾ cup coconut milk. Place butter, onion and red curry paste in 1¾-qt. /1.75 L Casserole and microwave on high power 2 minutes. Add remaining ingredients and set aside.

Prep Coconut Rice

1. ¾ cup coconut milk, ¾ cup water, 1½ cups quick cooking brown rice,1 tsp. salt,1 tsp. granulated sugar. In 3-qt. /3 L Casserole, mix all ingredients and set aside.

Stack, Cook and Serve

1. Stack components together by placing 1¾-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.
2. Stir each casserole and let stand 3-8 minutes.
3. Serve warm.