Cut the green beans and bell pepper while the tofu marinates.

1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
Accompaniment: rice noodles or rice

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well.
Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat,
and let stand 10 minutes. Pat tofu dry.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking,
then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total.
Transfer with a slotted spoon to a large plate, reserving oil in skillet.

Add garlic, ginger, and red pepper flakes to skillet and saut�, stirring,
until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saut�,
stirring, 1 minute.

Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil,
then boil, uncovered, until beans are tender, about 6 minutes.
Transfer vegetables using a slotted spoon to plate with tofu.

Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes.
Stir in lime juice and pour sauce over vegetables and tofu.
Sprinkle with cashews.

Makes 4 main-course servings.