A comforting, creamy coconut milk stew featuring long beans, tofu, and squash.
Cook rice according to package directions.
Press and cube the tofu, then brown in a pan.
Sauté garlic in the same pan, then add pumpkin and green beans.
Pour in coconut milk and simmer for 10-12 minutes until vegetables are tender.
Return the tofu to the pan and warm through.
Serve hot over the rice.
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