• Press the tofu to drain out excess water. I like to do so by wrapping it in a kitchen towel and placing some weighted surface on top (such as a few chopping boards or books).
• Slice the tofu into 1-inch (2.5-cm) cubes or any other shape of your choice.
• Heat a large pan or wok over medium heat. Add enough neutral oil to cover the surface of the pan. Once hot, place the tofu and pan-fry over medium to medium high heat until lightly golden brown and crisp on all sides, around 2-3 minutes on each side. You can also opt to bake or air fry the tofu until lightly golden and crisp.
• Remove some of the oil in the wok or pan. In the same wok or pan over medium heat, sauté the onion and garlic for 2-3 minutes or until aromatic.
• Add in the bell peppers and carrot. Cook these for 3-4 minutes on medium heat.
• Add in the potatoes and pan-fry for 2-3 minutes. Add the curry powder. Mix well.
• Pour in the coconut cream or milk, add in the bay leaves, vegan fish sauce, and vegetable cube or bouillon.
• Mix well and allow for the vegetable cube or bouillon to dissolve as the sauce comes to a boil. Taste the sauce and season with salt and sugar, to taste.
• Add back the tofu.
• Cover the pot or wok and allow the potatoes and carrots to cook through until tender, around 12-15 minutes over medium heat.
• Prefer a thicker consistency? You can leave the pot or wok uncovered for extra moisture to evaporate and for the sauce to reduce.
• Once the carrots and potatoes are cooked, remove the cover. Taste and season with more salt, to taste, if needed. Serve the curry while it’s hot with your choice or rice or grain.

Reheating

• The potatoes and carrots can continue to absorb the sauce so if you’re reheating or if the sauce has reduced and thickened and want it a bit runnier, you can add some water and season with more to taste, if needed. Mix well and allow for everything to come together before serving.