Recipe courtesy eatingwell.com
4 teaspoons canola oil, divided
1 14 oz. package extra-firm tofu, rinsed, patted dry, cut into 1-inch cubes
1 lb. sweet potato, cut into 1-inch cubes 1 14-ounce can lite coconut milk
1/2 cup vegetable or chicken broth 1-2 teaspoons red Thai curry paste
1/2 lb. green beans, 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
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 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 limejuice and salt. Sprinkle with cilantro and serve with lime wedges.