Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | vegetable oil |
| 1 | (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes |
| 1/2 tsp | salt |
| 1/2 cup | light coconut milk |
| 1 tsp | curry powder |
| 1 cup | precut matchstick-cut carrots |
| 1/4 tsp | 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 |
Directions
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.
Yield: 3 servings (serving size: about 1 1/3 cups)
CALORIES 171 (34% from fat); FAT 6.4g (satfat 2g, monofat 0.9g, polyfat 2.4g); PROTEIN 8.9g; CARBOHYDRATE 21.7g; FIBER 3.6g; CHOLESTEROL 0.0mg; IRON 2.7mg; SODIUM 508mg; CALCIUM 99mg;
Source: cookinglight.com