This vegan side dish, Coconut Beans Fry with Crispy Tofu is perfect with rice, quinoa, or noodles. Beans add a good crunch to this dish with a smooth hint of coconut flavor and pan-fried tofu adds protein and crispiness.

Ingredients to make Coconut Beans Fry with Crispy Tofu

Cooking Oil: I used vegetable oil for this recipe, you can use coconut oil if you prefer a strong flavor of coconut.

Onion: Red onion is perfect for any savory dish, in my opinion, feel free to use whatever onion you prefer.

Green Beans: I used organic green beans, if you are using regular beans, make sure to wash thoroughly and chop the ends of the beans.

Shredded Coconut: If possible, use freshly grated coconut instead of dried. You can find freshly grated coconut in the frozen section of many groceries, if cannot find it, try checking in Indian groceries.

Red Chili Powder & Salt: Use a good quality red chili powder or use paprika.

Firm Tofu: Any brand firm tofu works, make sure to drain water before use.

Sesame Seeds: Optional, used in frying the tofu.

Rice or Quinoa to serve with.

Lime, optional.

How to make Coconut Beans Fry with Tofu

Wash and chop beans to 2-inch length. Finely dice an onion and keep it aside.
To a frying pan, add oil and heat on medium flame. When oil is hot enough, add diced onion and fry for 2-minutes or till the onion turns translucent.
Now add chopped beans, a pinch of salt, and fry for 3-4 minutes or till beans have softened.
Reduce flame a little and add red chili powder, salt, shredded coconut, and fry for another 2-3 minutes. Check for salt and add more if needed.
Turn off the flame and serve with rice and crispy tofu.

Prepare tofu by pressing to remove excess water. Cut tofu into bite-size cubes and keep aside.
Add sesame seeds to a plate and even out to an equal layer.
Heat a frying pan with oil.
Take each cube of tofu at a time and coat with sesame seeds and fry on all sides till color changes to golden brown in color. Repeat for all cubes of tofu.
When tofu is ready, serve with prepared Coconut Beans Fry.

Coconut Beans Fry with Crispy Tofu

This vegan side dish, Coconut Beans Fry with Crispy Tofu is perfect with rice, quinoa, or noodles.

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Total Time 35

Course Side Dish

Cuisine Chinese, Indian

Servings 2

Ingredients

Coconut Beans Fry

2 tbsp Cooking Oil
1/2 Red Onion large
2 cups Beans chopped
1/2 cup Shredded Coconut
1 tsp Red Chili Powder
3/4 tsp Salt or as needed

Crispy Tofu

3 tbsp Cooking Oil
1/2 block Firm Tofu
3 tbsp Sesame Seeds optional

Instructions

Coconut Beans Fry

Wash and chop beans to 2-inch length. Finely dice an onion and keep it aside.
To a frying pan, add oil and heat on medium flame. When oil is hot enough, add diced onion and fry for 2-minutes or till the onion turns translucent.
Now add chopped beans, a pinch of salt, and fry for 3-4 minutes or till beans have softened.
Reduce flame a little and add red chili powder, salt, shredded coconut, and fry for another 2-3 minutes. Check for salt and add more if needed.
Turn off the flame and serve with rice and crispy tofu.

Crispy Tofu

Prepare tofu by pressing to remove excess water. Cut tofu into bite-size cubes and keep aside.
Add sesame seeds to a plate and even out to an equal layer.
Heat a frying pan with oil.
Take each cube of tofu at a time and coat with sesame seeds and fry on all sides till color changes to golden brown in color. Repeat for all cubes of tofu.
When tofu is ready, serve with prepared Coconut Beans Fry.

Keyword Coconut, green beans, tofu, Vegan

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