Red Curry with Vegetables

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.