Ingredients for 4 servings:
1. 4 teaspoons canola oil, divided
2. 1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes
3. 1 lb sweet potato, peeled and cut into 1-inch cubes
4. 1 (14 ounce) can light coconut milk
5. 1/2 cup vegetable broth
6. 1 -2 teaspoon Thai red curry paste
7. 1/2 lb green beans, trimmed and cut into 1-inch pieces
8. 1 tablespoon brown sugar
9. 2 teaspoons lime juice
10. 1/2 teaspoon salt
11. 1/3 cup chopped fresh cilantro
12. 1 lime, quartered

Directions:
1. Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 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.
3. 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.
4. 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.
5. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.