Randy Mayor; Jan Gautro
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. 

How to Make It

Step 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.

Step 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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Ratings & Reviews

portland's Review

January 20, 2013

EllenDeller's Review

June 09, 2012
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.

sweetkiwi's Review

April 17, 2012
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!

SaraEJ's Review

December 04, 2011
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.

Jjkunkle's Review

August 29, 2011
When I prepared this it came out bland and the sauce was really watery. If I try it again I would kick up the spice and maybe use full fat coconut milk.

earlywhite's Review

July 16, 2011
very bland. i would have added lemongrass and chii garlic sauce. maybe use curry paste instead of just the powder.

ThriftyCupcake's Review

May 25, 2011

MinnesotaMom's Review

March 01, 2010
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.

PeggyAB's Review

July 27, 2009
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.

sarahadams04's Review

July 22, 2009
In a word - bland. Not sure how this recipe could be salvaged. Our family threw it out and ate cereal for dinner!