- 4
- 40 mins
- 80 mins
Ingredients
- 4 4 14-ounce 1-inch canola oil, divided1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
- 1 1 1-inch pound sweet potato, cut into 1-inch cubes
- 1 14-ounce 1 14-ounce 14-ounce can lite coconut milk
- 1/2 1/2 1/2 cup vegetable broth or reduced-sodium chicken broth
- 1-2 1-2 1-2 teaspoons red Thai curry paste
- 1/2 1/2 1-inch pound green beans, trimmed and cut into 1-inch pieces
- 1 1 1 tablespoon brown sugar
- 2 2 2 teaspoons lime juice
- 1/2 1/2 1/2 teaspoon salt
- 1/3 1/3 1/3 cup chopped fresh cilantro
- 1 1 1 lime, quartered
Preparation
Step 1
1. 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.
2. 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 lime juice and salt. Sprinkle with cilantro and serve with lime wedges.
Nutrition Facts
Calories 348, Total Fat 16 g, Saturated Fat 6 g, Monounsaturated Fat 4 g, Sodium 451 mg, Carbohydrate 41 g, Fiber 7 g, Protein 13 g, Potassium 578 mg. Daily Values: Vitamin A 400%, Vitamin C 45%, Calcium 25%, Iron 15%. Exchanges: Starch 2.5,Vegetable 1,Medium-Fat Meat 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet