Vegan Bicol Express with Coconut Milk

Ingredients

• 1 block Firm Tofu
• 1/2 cup Green Beans
• 1 medium Bell Peppers
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 4-6 chilies Thai Chilies
• 1 can Coconut Milk
• 1/2 cup Vegetable Broth
• 1 tbsp Soy Sauce
• 2 tbsp Vegetable Oil

Instructions

1. 1Press the 1 block Firm Tofu to remove excess water, then cut it into 1-inch cubes.
2. 2Heat the 2 tablespoons of Vegetable Oil in a 10-inch skillet over medium heat (about 325°F / 163°C). Add the 1 medium Onion, 4 cloves Garlic, and 1 inch Ginger, and sauté until the onion is softened and the mixture is fragrant, about 5-7 minutes.
3. 3Add the 4-6 Thai Chilies to the skillet and cook for 1 minute more, until they release their aroma.
4. 4Add the cubed tofu, 1/2 cup Green Beans, and 1 medium Bell Peppers to the skillet. Stir-fry everything together for 5 minutes, until the vegetables are slightly tender.
5. 5Pour in the 1 can Coconut Milk and 1/2 cup Vegetable Broth. Bring the mixture to a gentle simmer, stirring occasionally.
6. 6Allow the stew to simmer uncovered for 20 minutes, stirring every few minutes, until the sauce has thickened to your liking. The sauce should coat the back of a spoon.
7. 7Stir in the 1 tablespoon Soy Sauce. Serve the Vegan Bicol Express hot.

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