Posted by: Melanie Mathos | February 4, 2010

Curried Tofu

This is a fantastic and easy-to-make dinner that has a lot of flavor from one of my new fav magazines.

Source: Cooking Light


  • 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


  • Heat oil in a large nonstick skillet over medium-high heat
  • Add tofu, and sprinkle with salt
  • Cook 8 minutes or until golden brown, stirring frequently. Remove from pan; keep warm
  • Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly
  • Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes, stirring occasionally
  • Stir in tofu
  • Sprinkle with basil

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