Thai Spiced Tofu

Ingredients

• 2 tablespoons fish sauce (for vegetarians who don't eat fish)
• 0.5 pound green beans 
• 1 tablespoon vegetable oil; peanut oil preferred 
• 3 tablespoons sugar 
• 3 tablespoons thai curry paste red (found in the Asian section of most supermarkets)
• 8 ounces spicy tofu firm cut into four 1/2-inch slices*
• 0.5 cup vegetable broth 

Equipment

• frying pan
• paper towels
• sauce pan
• ziploc bags

Directions

1. *Or use 4 ounces of tofu plus a tilapia fillet or a boneless, skinless chicken-breast half.
2. Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
3. Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. (If using fish or chicken, divide that half of the curry sauce between 2 bags - one for the tofu and one for the fish or chicken.)
4. Add the tofu and fish or chicken (if using), seal, and set aside for 15 minutes. In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
5. Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side.
6. Transfer to a dinner plate and cover. (Cook the fish or chicken if using.)
7. Serve with the green beans.