Serve with this quick-cooking curried tofu with white rice or rice noodles and fresh orange slices for a light vegetarian meal.
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 It
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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I like this, but I used a full TABLESPOON of red curry paste and added two tsp of fish sauce. I've never had problems with watery lowfat coconut milk and wonder if those who did had forgotten to stir it thoroughly. As written, this would be badly underseasoned, but the hefty spoonful of the Thai red curry paste really gave a nice flavor.
Even after adding TONS (ok, 2-3 tbsp) of curry paste, some crushed ginger, garlic and chili paste (and smelling amazingly spicy) it still fell a little flat :-/ I liked the interesting combo of veggies and pineapple though. Low fat coconut milk is also very weak...go for the full fat kind!
Actually not too bad a recipe with a little tweaking. At only 5g of fat per package, I did not see the need to use reduced fat tofu in place of regular tofu. Also, I reduced the coconut milk quite a bit before adding the curry powder.
I made this dish tonight as we are trying to incorporate more vegetarian meals into our dinner repertoire. It had good flavor, but this was the first time I have cooked with tofu, and it came out kind of mushy. The texture was off - but the flavors of the rest of the ingredients came together nicely. Not an overabundance of sauce, but that's ok. I would think about maybe using these same ingredients with something more familiar to my family, such as chicken breasts in the future. I know that will offend some vegetarians, but it really was just a texture issue with our family.
I thought this was a pretty good recipe. You can make it as hot as you want. I halved the recipe so only used 1/2 t of curry powder. I liked the combination of the red bell pepper, matchstick carrots & pineapple chunks. You can use more coconut milk if you want more sauce. This is a good recipe to use if you are trying tofu for the first time. Very colorful & tasty.