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.
