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1
For the tofu:
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2
Slice the tofu into 1/4-inch thick rectangles.
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3
In a Ziploc bag combine yeast, flour, garlic powder, salt and pepper and shake to mix.
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4
Working in batches, shake 5-6 pieces of tofu in the bag until coated with the flour mixture.
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5
Remove the coated pieces to a plate.
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6
Repeat until all tofu is coated.
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7
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 isnt crowded).
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8
Cook for 4 to 6 minutes, turning occasionally, until golden brown and lightly crispy on all sides.
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9
Remove the tofu from the pan onto a paper towel-lined plate and sprinkle with salt.
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10
Set aside.
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11
For the curry sauce:
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In a large skillet heat oil until it shimmers.
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13
Add onion, curry powder, carrot, and garlic to the pan.
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14
Stir and cook until onion starts to soften.
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15
Add ginger, potato, broth, and pepper and bring to a simmer.
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16
Cook until all vegetables are tender (it will probably take 10 minutes for the potatoes, depending on how big the pieces arejust make sure to test with your fork).
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17
Stir in coconut milk, lime juice, raisins and season with salt and pepper to taste.
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18
Just before serving stir in fried tofu and mix to coat it.
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19
Then serve over steamed rice.
