Random Notes on Food and Fun

Saturday, May 1, 2010

Curried Tofu (with fresh pineapple)


Curried Tofu (with fresh pineapple)

2  teaspoons  vegetable oil
1  (15-ounce) extra firm tofu, drained and cut into 1/2-inch cubes
1/2  teaspoon  salt
1 can coconut milk
2 teaspoon  curry powder
1  cup  precut matchstick-cut carrots
1/4  teaspoon  crushed red pepper
1-2 cups fresh pineapple
1 sliced red bell pepper
1/2  cup  chopped fresh basil

Heat oil in a large skillet over medium-high heat. Add tofu, and sprinkle with salt (pretty sure I forgot that but still it was great). Cook 8 minutes or until golden brown, stirring frequently. (Cooking tofu is not my favorite but if I let it sit with a pan on top of it to get the liquid out for a while it helps.) Remove from pan.
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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