Curried Tofu

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. 

Yield: 3 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 34%
  • Fat: 6.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 8.9g
  • Carbohydrate: 21.7g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 508mg
  • Calcium: 99mg

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

Preparation

  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.
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