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1
Heat 2 teaspoons oil in a large nonstick skillet over medium high heat.
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2
Add tofu and cook, stirring every 2 or 3 minutes, until browned, about 8 minutes total.
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3
Transfer to a plate.
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4
Heat the remaining 2 teaspoons oil.
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5
Add sweet potato and cook, stirring occasionally, until browned, about 5 minutes.
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6
Add coconut milk, broth and red curry paste to taste.
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7
Bring to a boil, then reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, 4 to 5 minutes.
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8
Add tofu, green beans and brown sugar, return to a simmer and cook, covered, stirring occasionally, until the green beans are tender crisp, 3or 4 minutes.
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9
Stir in lime juice and salt.
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10
Sprinkle with cilantro leaves on top.
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11
Serve warm over steamed rice with lime wedges.
