by Sarah Steimer
I do not like coconut, but for whatever reason it didn't bother me in the least in this dish.
- 14-ounce package extra-firm tofu, drained
- oil
- 1-pound sweet potato, peeled and cut into 1-inch cubes
- 1/2 cup vegetable broth or reduced-sodium chicken broth
- 14-ounce can “lite” coconut milk
- 1-2 teaspoons red Thai curry paste (both this and the coconut milk can be found in with the Asian food items at your grocery store)
- 8 ounces 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
Cut tofu into 1-inch cubes and pat dry. Heat about 2 teaspoons of oil in a large nonstick skilled over medium-high heat. Make sure the pan is hot before you add the tofu and, yes, nonstick is important — I used a nonstick grill pan because we otherwise don’t own nonstick. Add tofu and cook, stirring every 2 or 3 minutes, until browned. Transfer to a plate.
There's no real reason for this picture I just sort of liked it even though it's too dark.
Heat another two teaspoons of oil over medium-high heat in a large pan. Add sweet potatoes and cook until browned. Add coconut milk, broth and curry paste (feel free to add more paste than suggested). Bring to a boil then reduce to a simmer, covered.
When the potato becomes tender (about 5 minutes), add the tofu, green beans and brown sugar. Return to a simmer and cook, stirring occasionally, until the beans are tender-crisp. Stir in lime juice and salt.
Sprinkle with cilantro and serve over rice.
Makes about four servings.
Recipe: Eating Well on a Budget
Photos: Sarah Steimer
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