Meatless Monday: Sweet potato and tofu red curry

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