COCONUT CRUSTED CURRIED TOFU
Heat coconut oil in a skillet. Add yellow curry powder (mine is an edible souvenir from Zanzibar) and let sit for 30s before adding cubed pressed firm tofu freshly made by Alaska Sprouts. Fry up to your desired crispiness making sure that the oil/curry mix coats all the cubes. Dump some sweetened shredded coconut on top when it's almost done. The coconut will absorb any excess oil and make a nice crust on the tofu. Serve on a bed of farmer's market arugula tossed in olive oil and rice vinegar.