Curried Tofu

Curried Tofu Recipe
Randy Mayor; Jan Gautro
Serve with this quick-cooking curried tofu with white rice or rice noodles and fresh orange slices for a light vegetarian meal. 


3 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 171
Caloriesfromfat 34 %
Fat 6.4 g
Satfat 2 g
Monofat 0.9 g
Polyfat 2.4 g
Protein 8.9 g
Carbohydrate 21.7 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 508 mg
Calcium 99 mg


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.

Alison Lewis,

Cooking Light

August 2004
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