Coconut Curry w/ Fried Tofu

For the tofu:

Slice the tofu into 1/4-inch thick rectangles.

In a Ziploc bag combine yeast, flour, garlic powder, salt and pepper and shake to mix. Working in batches, shake 5-6 pieces of tofu in the bag until coated with the flour mixture. Remove the coated pieces to a plate. Repeat until all tofu is coated.

In a large skillet, heat the oil over medium heat and add the tofu (do it in batches if you need to so the pan isn’t crowded). Cook for 4 to 6 minutes, turning occasionally, until golden brown and lightly crispy on all sides. Remove the tofu from the pan onto a paper towel-lined plate and sprinkle with salt. Set aside.

For the curry sauce:

In a large skillet heat oil until it shimmers. Add onion, curry powder, carrot, and garlic to the pan. Stir and cook until onion starts to soften. Add ginger, potato, broth, and pepper and bring to a simmer. Cook until all vegetables are tender (it will probably take 10 minutes for the potatoes, depending on how big the pieces are—just make sure to test with your fork).

Stir in coconut milk, lime juice, raisins and season with salt and pepper to taste.

Just before serving stir in fried tofu and mix to coat it. Then serve over steamed rice.