Curried Tofu And Green Beans - cooking recipe

Ingredients

1 (14 ounce) package extra firm tofu, drained well
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
1 tablespoon curry powder
coarse salt
ground pepper
4 cloves garlic, minced
1/2 cup half-and-half
1 (10 ounce) box frozen cut green beans, thawed
4 plum tomatoes, halved lengthwise and cut crosswise into 1/2 inch pieces (3 cups)
3 cups cooked white rice, for serving

Preparation

Halve tofu horizontally and then crosswise to make 4 rectangles.
Cut each rectangle into 2 triangles.
Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes.
Heat 1 tablespoon oil in large (12 inch) nonstick skillet over medium high heat.
Cook tofu, turning once, until golden brown, about 10 minutes.
Transfer to a plate.
Reduce heat to medium and add the remaining tablespoon of oil, onion, and curry powder.
Season generously with salt and pepper.
Cook, stirring often until onion is soft, about 5 minutes.
Add garlic, cook 1 minute.
Reduce heat to medium low and add half and half, and 1/2 cup water; bring to a gentle simmer.
Add tofu and green beans.
Cover.
Cook until beans are bright green, about 2 minutes.
Uncover; add tomatoes.
Cook until soft, 3-4 minutes.
Serve over rice.