1 Servings
2 Cup 1/2" pieces Green Beans
1 Pepper Serrano Pepper
5 Medium (4-1/8" long) Scallions
1 Cup Fresh Cilantro
1 Clove Garlic
3/4 Tsp Salt
1 Tbsp Sunflower Oil
1 Cup Coconut Milk
2 Tbsp Lemon Juice
1 Oz Sunflower Seed Kernels
1 1/2 Cup Tofu
1 Tsp, leaves Basil
Cut the beans into 1-inch segments on a deep bias.
Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking.
Drain, and aggressively shake off as much water as possible.
Set aside
To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor.
Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time
Place the beans in a large bowl with most of the sunflower seeds and tofu cubes.
Toss well with a generous amount of the dressing.
Serve in a bowl or platter topped with the remaining seeds, tofu, and basil.
Enjoy!
Recipe from: http://www.
101cookbooks.
com
