|2 tsp||vegetable oil|
|1||(15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes|
|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|
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;