6 years ago1,000+ Views
Ingredients: 2 teaspoons vegetable oil 1 (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes 1/2 teaspoon salt 1/2 cup light coconut milk 1 teaspoon curry powder 1 cup precut matchstick-cut carrots 1/4 teaspoon crushed red pepper 1 (15 1/4-ounce) can pineapple chunks in juice, drained 1 medium red bell pepper, thinly sliced 1/2 cup chopped fresh basil How to make: 1. Heat oil in a large nonstick skillet over medium-high heat. 2. Add tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, stirring frequently. Remove from pan; keep warm. 3. Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly. 4. Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes, stirring occasionally. 5. Stir in tofu. Sprinkle with basil. Source: