Red Curry With Tofu & Vegetables

Red Thai curry paste is pretty hot so I start with a small amount and add more if needed. Serve this curry over rice to soak up the sauce.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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.