Tofu and green beans with chraimeh sauce

Ingredients

• 450g green beans
• 1 tbsp neutral oil
• 400g tofu, cut into 2-3cm cubes
• 15g coriander, chopped
• salt
• 6 garlic cloves
• 2 tsp chili powder
• 1 tbsp caraway seeds, roasted and crushed
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 3 tbsp neutral oil
• 3 tbsp tomato puree (tube)
• 2 tsp sugar
• 250ml water
• 2 limes, one juiced, the other quartered

Instructions

1. Fill a pot halfway with water and bring to a boil. Cook the green beans for 5-6 minutes. Drain, shock with cold water and drain again. Put aside.
2. Heat 1 tbsp of oil in a large pot on medium heat. Fry the tofu with 1/2 tsp of salt for 4-5 minutes until gold brown. Put aside.
3. Add the garlic, spices and 3 tbsp oil into the large pot and fry for a minute, then add the tomato puree, sugar, lime juice and 3/4 tsp salt. Mix and add 250ml water. Cook for 2 minutes after the sauce is starting to boil to reduce. Add the beans for another minute until the sauce has thickened.
4. Take the pot from the heat and carefully add the tofu and coriander. Serve with cut lime.