Ingredients

• 4 tsp canola oil, divided
• 1 14 oz package extra-firm tofu, rinsed, patted dry and cut into 1 inch cubes
• 1 lb sweet potato, cut into 1 inch cubes
• 1 14 oz can lite coconut milk
• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1-2 tsp red Thai curry paste
• 1/2 lb green beans, trimmed and cut into 1 inch pieces
• 1 tbsp brown sugar
• 2 tsp lime juice
• 1/2 tsp salt
• 1/3 cup chopped cilantro
• 1 lime, quartered

Directions

1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat.

2. Add tofu and cook, stirring every 2 or 3 minutes, until browned, about 6-8 minutes. Transfer to plate.

3. Heat the remaining 2 tsp oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.

4. Add coconut milk, broth and curry paste to taste.

5. Bring to a boil; reduce to simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.

6. Add the tofu, green beans and sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are just tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.

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