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.