Thai Spiced Tofu

8 oz. firm tofu, cut into 4 1/2-inch slices
3 tbsp. Thai red curry paste
3 tbsp. sugar
2 tbsp. fish sauce or tamari
1/2 lb. green beans
1/2 c. vegetable broth
1 tbsp. peanut oil

Place tofu between layers of paper towel and weigh down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.

Combine curry paste, sugar, and fish sauce; put half of the sauce in a resealable plastic bag. Add tofu, seal, and set aside for 15 minutes.

In a saucepan, combine green beans, broth, oil, and remaining curry sauce. Simmer until beans are tender, about 5 minutes. Cover to keep warm.

Lightly coat a nonstick skillet with cooking spray and place it over medium heat. When hot, add tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with green beans. Makes 4 servings.

Glazed Tofu with Bok Choy

1 (14 oz.) pkg. firm tofu, cut into 1/2-inch slices
2 tbsp. canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 c.)
3 garlic cloves (1 thinly sliced, 2 minced)
1 (14 oz.) can vegetable broth
1 (1-inch) pc. fresh ginger, peeled and grated
2 tsp. fish sauce or tamari
1/4 c. soy sauce
4 tsp. dark brown sugar
2 tsp. toasted sesame oil
2 tbsp. cornstarch

Drain tofu on paper towels. Heat 1 tbsp. canola oil in a large skillet over medium-high heat. Add bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1-1/2 c. broth; simmer until reduced by half.

Meanwhile, combine minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat remaining canola oil in another skillet over high heat. Add tofu and brown, about 3 minutes per side. Add soy mixture and coat tofu with it. Simmer, uncovered, until sauce is syrupy, about 4 minutes.

Stir cornstarch into reserved broth; add to bok choy. Stir gently until thickened, about 2 minutes. Divide bok choy onto 4 plates and layer the glazed tofu on top. Makes 4 servings.