Crispy Coconut Tofu with Burning Rings Of Fire

Directions

1. Prep the tofu—cut the "loaf" in half the long way. Roll it up in a long string of paper towels, place the package on a plate, tuck in the sides, put it on a plate and put a heavy pot or skillet on top to squash out the liquid.
2. Chop all of your veggies—here is the NOTE on the peppers! Slice the stem off your peppers. Use a little paring knife to whittle out the seeds and pith. Rinse them out. Just because the whiff of seed takes your breath away doesn't mean they are butt burners, so slice a teeny bit off each one and taste them. For me, 2 of each was perfect heat. For you—maybe more maybe less—up to you. Decide, then slice your peppers into very thin rings.
3. I cook this in a big wok. If you don't have one, use a skillet. Heat 2 tablespoons of the canola oil to med-high. Unbundle the tofu and slice it into about 1-inch cubes. Lightly salt them, then into the pan. Let them sizzle and brown up on all sides—this takes a bit of cube-by-cube turning to get them brown on at least most sides. When they are nice and crisp remove them to a plate covered with more paper towels (sorry environment!!).
4. Now put the rest of the canola in the pan and add the onions and curry. Add a teeny pinch of salt. Stir for a few minutes until the curry toasts, then add the eggplant. In a couple more minutes add the tomato and garlic. In yet a couple MORE minutes, add the coconut milk and the pepper rings. Add the amino acids. Taste—is it salty enough? If no, add a bit more.
5. Simmer the mixture just for a few more minutes and you are ready to serve. Squeeze in the lime and taste—enough? If no, add the other half (I had a very juicy lime and only needed half). Turn off the heat. Stir in the tofu and the fresh herbs. Spoon over rice. Eat.