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Curried Tofu

Randy Mayor; Jan Gautro
Yield 3 servings (serving size: about 1 1/3 cups)
Serve with this quick-cooking curried tofu with white rice or rice noodles and fresh orange slices for a light vegetarian meal. 

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.