What's This?
Serving size 4
Total Time


4 tsp canola oil, divided14 oz extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes1 lb sweet potato, cut into 1-inch cubes14 oz lite coconut milk½ cup vegetable broth or reduced-sodium chicken broth2 tsp Thai red curry paste½ lb green beans, trimmed and cut into 1-inch pieces1 Tbsp brown sugar2 tsp lime juice½ tsp salt⅓ cup chopped fresh cilantro1 lime, quartered


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

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 348
  • Calories from fat 144
  • Total Fat 16gm 25%
  • Saturated Fat 6gm 30%
  • Monounsaturated Fat 4gm
  • Sodium 451mg 19%
  • Total Carbohydrates 41gm 14%
  • Fiber 7gm 7%
  • Protein 13gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Vegetarian, Tofu, Asian, Easy, Entertaining

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