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.
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