Ingredients
- 2 tsp. vegetable oil
- 1 (15 oz.) package extra-firm tofu, drained and cut into ½" cubes
- ½ cup lite coconut milk
- 1 tsp. curry powder
- 1 cup matchstick carrots
- ¼ tsp. crushed red pepper
- ¼ tsp. salt
- 1 (15¼ oz.) can pineapple chunks in juice, drained
- 1 bell pepper, thinly sliced
- ½ cup chopped fresh basil
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Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Add tofu and cook until golden brown, stirring frequently (8 minutes). Remove from pan and keep warm.
- Add coconut milk and curry powder to pan, and cook, stirring constantly (1 minute).
- Add carrots, crushed red pepper, salt, pineapple, and bell pepper. Cook, stirring occasionally, under vegetables are tender (5-8 minutes).
- Stir in tofu. Sprinkle with basil to serve.