Rating: 2.5 stars
13 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 1
  • 5 star values: 0

Serve with this quick-cooking curried tofu with white rice or rice noodles and fresh orange slices for a light vegetarian meal. 

Alison Lewis
Recipe by Cooking Light August 2004

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

171 calories; calories from fat 34%; fat 6.4g; saturated fat 2g; mono fat 0.9g; poly fat 2.4g; protein 8.9g; carbohydrates 21.7g; fiber 3.6g; cholesterol 0mg; iron 2.7mg; sodium 508mg; calcium 99mg.
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