Curried Tofu

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Mnaging your diabetes begins with watching your blood sugar closely. 

1   INGREDIENTS

• 2 teaspoons vegetable oil
• 1 (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/2 cup light coconut milk
• 1 teaspoon curry powder
• 1 cup precut matchstick-cut carrots
• 1/4 teaspoon crushed red pepper
• 1 (15 1/4-ounce) can pineapple chunks in juice, drained
• 1 medium red bell pepper, thinly sliced
• 1/2 cup chopped fresh basil
• Nutritional Information
• CALORIES 171(34% from fat)
• FAT 6.4g (sat 2g,mono 0.9g,poly 2.4g)
• IRON 2.7mg
• CHOLESTEROL 0.0mg
• CALCIUM 99mg
• CARBOHYDRATE 21.7g
• SODIUM 508mg
• PROTEIN 8.9g
• FIBER 3.6g

2   COOKING DIRECTIONS

1. Heat oil in a large nonstick skillet over medium-high heat. Add tofu, and sprinkle with salt.
2. Cook 8 minutes or until golden brown, stirring frequently. Remove from pan; keep warm.
3. Add coconut milk and curry powder to pan, and cook 1 minute, stirring constantly.
4. Add carrots, crushed red pepper, pineapple, and bell pepper; cook 5 minutes, stirring occasionally.
5. Stir in tofu.
6. Sprinkle with basil.

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