Red Curry With Tofu & Vegetables |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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.
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