Curry Stir-fry

I know this sounds like a funny name for a recipe! But, I basically combined 2 ideas, after switching gears during the process. I often start off with a recipe, but change it according to my tastes, which ingredients I have, and how many leftovers I can use up from the fridge!

With that in mind, I made this a couple weeks ago, so I will do my best to remember what I put in... I will break it down into smaller parts to describe. At the end, mix all together and enjoy! I do recall that it was very spicy (we had to open a window and turn on a fan)! SO, I would recommend making a small batch of the spice mixture and tasting it on the side (before adding to the stir-fry).

Mix together the following seasons with 1/4 can crushed pineapple in a small bowel. It can become very spicy, so start with approximately a 1/2 teaspoon of each and taste. Add the rest of the pineapple and adjust the flavors as needed (again, slowly test a little as you add spices).

1/2 can of crushed pineapple
Ground ginger
Ground turmeric
Ground cayenne pepper
Garlic powder
Curry powder

Saute or stir-fry in a small amount of water or flavored broth (instead of oil to save fat calories):

Carrots, cut in circles
Green peppers, chopped
Onions, chopped
Any other veggies you have on hand

Stirfry tofu in 1T canola or olive oil until golden brown:

Firm tofu, pressed and cut in cubes

Cook Eden Organic Udon Noodles according to package directions.

Mix all components together (seasoning, vegetables, tofu, and noodles). Enjoy!