Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 4 servings, about 1 1/2 cups each
Total Time: 40 minutes
Prep Time: 40 minutes
Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in flavor to ginger). It can pack a lot of heat, so be sure to taste as you go. Look for the curry paste in jars or cans in the Asian section of the supermarket or specialty store. Make it a Meal: Ladle the stew over rice to soak up every bit of the delicious sauce.
- 4 teaspoons canola oil, divided
- 1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
- 1 pound sweet potato, cut into 1-inch cubes
- 1 14-ounce can lite coconut milk
- 1/2 cup vegetable broth or reduced-sodium chicken broth
- 1-2 teaspoons red Thai curry paste
- 1/2 pound 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
- 1 lime, quartered
- 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.
Per serving: 348 calories; 16 g fat (6 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 41 g carbohydrates; 13 g protein; 7 g fiber; 451 mg sodium; 578 mg potassium
Nutrtion Bonus: Vitamin A (400% daily value), Vitamin C (45% dv), Calcium (25% dv), Iron (15% dv).
Exchanges: 2 1/2 starch, 1 vegetable, 1 medium-fat meat, 2 fat
Carbohydrate Servings: 2
- Degree of Difficulty
- Special Health Consideration(s)
- High Potassium
- High Calcium
- Low Cholesterol
- Low Sodium
- High Fiber
- Low Calorie
- Diabetes Appropriate
- Seasons & Occassions
- Main Ingredient(s)
- Dairy & Soy
- Dish Type(s)
- Main Dish
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.