Instructions

1. Heat a nonstick pan over medium heat and add oil. Add onions, garlic and saute for 1 minute or until translucent.
2. Add tofu and cook, stirring occasionally, until lightly browned.
3. Add bean paste and cook, stirring occasionally, for about 1 to 2 minutes.
4. Add coconut milk and bring to a simmer, then add soy sauce.
5. Add 1 cup of string beans and mixed cover it for 3 minutes.
6. Then add 1 cup baguio beans then cover for 2 minutes. 
7. Add chili peppers and mix.
8. After about 5 minutes or when veggies are cooked (beans will be tender) and the liquid has evaporated, add the remaining coconut milk and continue to simmer until it thickens and begins to render the fat.
9. Add salt and season with pepper and more salt to taste. Serve hot.