1 block firm tofu ((I used a 17oz block) cut into 1 by 1/2-inch squares)
1pound green beans (cut ~ 1in. ength)
1 tablespoon sugar
1 tablespoon soy sauce
2ounces red curry paste (I used the Maesri brand 1/2can=2oz.)
Heat 2 Tbsp. oil in a pan over high heat until shimmering, add tofu and brown and crisp on all sides, then transfer to a plate.
Add another Tbsp. of oil to the pan and add beans and cook, stirring and tossing occasionally, until blistered and bright green between 2-4 minutes. The remove from pan.
Add remaining Tbsp. oil to pan and add curry paste. Saute and stir continuously, until aromatic and sizzling for about 30 seconds.
Quickly add tofu and beans back to the pan, mix in sugar and soy sauce. Mix thoroughly to ensure paste, sugar and soy sauce is evenly distributed.
Serve with jasmine rice.
Before serving I would recommend you turn off heat and taste. If the curry/spice flavor is too light, move vegetables to side of pan add a bit more oil. Add more curry paste, saute quickly and mix into beans/tofu.