14 oz firm tofu, drained well
2 tbsp vegetable oil
1 small onion, halved and thinly sliced
1 tbsp curry powder
4 cloves garlic, minced
1/2 cup half/half
10 oz cut green beens (thawed)
4 plum tomatoes, halved and cut into 1/2″ strips (about 3 cups)
rice for serving
Halve tofu horizontally, then cut into 4 rectangles. Cut each piece in half into triangles.
Heat 1 tbsp oil in large nonstick skillet over medium-high. Cook tofu, until golden brown, about 10 minutes. Move to a plate.
Reduce heat to medium. Add oil, onion and curry powder. Season generously with salt/pepper. Cook until onion is soft, about 5 minutes. Add garlic, cook another minute.
Reduce heat to simmer. Add half/half + 1/2c water, bring to simmer. Add tofu and grean beans. Cook until beans are done, about 2 minutes. Add tomatoes, cook until soft, about 4 minutes.
Serve with rice.