45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 3 persons
Weight Per Serving: 414g
Price Per Serving: 2.15$
290kcal
Nutrition
Calories: 290kcal
Protein: 19.25%
Fat: 36.03%
Carbs: 44.72%
Ingredients
- 1 cup baby carrots
- 0.3 teaspoon pepper red crushed
- 1 teaspoon curry powder
- 0.5 cup basil fresh chopped
- 0.5 cup basil fresh chopped
- 0.5 cup lite coconut milk light
- 15.3 ounce pineapple chunks drained canned
- 1 medium bell pepper red thinly sliced
- 0.5 teaspoon salt
- 15 ounce tofu firm drained cut into 1/2-inch cubes reduced-fat
- 2 teaspoons vegetable oil
Equipment
Directions
- 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.
Nutrition Facts
Properties
Nutrition Score
17.44304362069%
Flavonoids
Nutrients percent of daily need