Red Curry With Tofu & Vegetables

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 teaspoons canola oil, divided
• 1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 1 lb sweet potato, peeled and cut into 1-inch cubes
• 1 (14 ounce) can light coconut milk
• 1/2 cup vegetable broth
• 1 -2 teaspoon thai red curry paste
• 1/2 lb green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1/2 teaspoon salt
• 1/3 cup chopped fresh cilantro
• 1 lime, quartered

Recipe

• 1 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.
• 2 heat the remaining 2 teaspoons oil over medium-high heat. add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
• 3 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.
• 4 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.
• 5 stir in lime juice and salt. sprinkle with cilantro and serve with lime wedges, over rice if desired.