Ingredients
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4 teaspoons canola oil, divided
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1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes
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1 (14 ounce) can light coconut milk
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1/2 cup vegetable broth
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1/2 lb green beans, trimmed and cut into 1-inch pieces
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1 tablespoon brown sugar
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2 teaspoons lime juice
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1/2 teaspoon salt
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1/3 cup chopped fresh cilantro
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1 lime, quartered
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1 lb sweet potato, peeled and cut into 1-inch cubes
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1 -2 teaspoon Thai red curry paste
Instructions
- Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
- Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
- Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.