Red Curry with Vegetables

Directions

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.

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.