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.