Red Curry with Vegetables

Red Curry with Vegetables (Adapted from Eating Well)

14 ounce package extra-firm tofu, drained
1 tablespoon plus 1 teaspoon canola oil, divided
16 ounces sweet potato, cut into 1" cubes
14 ounce can light coconut milk
1/2 cup vegetable broth
2 teaspoons red Thai curry paste
8 ounces broccoli florets
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro

Cut tofu into 1" slices - place the cut tofu on several layers of paper towels and cover with additional paper towels. Place a cutting board or something heavy on top of tofu and let stand about 15 to 30 minutes to let some of the water come out.

In a large skillet, heat 2 teaspoons oil over medium-high. Add tofu and cook, stirring every 2 or 3 minutes, until browned all over, about 7 to 10 minutes. Transfer the tofu 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. Stir in coconut milk, broth and curry paste. Bring to a boil, reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Stir in the tofu, broccoli and brown sugar - bring the mixture back to a simmer and cook, covered, stirring occasionally, until the broccoli is crisp-tender, about 2 to 4 minutes. Stir in lime juice and salt. Scatter with chopped cilantro once plated. We served this with brown jasmine rice to soak up the juices.

Makes about 4 servings.

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