Thai Spiced Tofu

Serves 2

·         8 ounces firm tofu, cut into four ½ inch slices

·         3 tbsp. Thai red curry paste

·         3 tbsp. sugar

·         2 tbsp. fish sauce (or tamari, for vegetarians)

·         ½ pound green beans

·         ½ cup vegetable broth

·         1 tbsp. peanut oil

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.  Combine the curry paste, sugar, and fish sauce; put half this sauce in a resalable plastic bag.  Add the tofu, 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. Lightly coast 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.  Transfer to a dinner plate and cover.  Serve with the green beans.