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1
To drain tofu: Cut tofu into thirds to yield three 1/2 inch thick flat rectangles.
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2
Place rectangles side-by-side between several layers of paper-towels or dish-towels and cover with a cookie-sheet or anything else flat.
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3
Place weight on the top (a soup-pot filled with water works well).
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4
Leave it for at least half an hour.
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5
The longer you leave it the drier it will be and the less time it will take to cook.
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6
Two hours is probably a little excessive.
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7
In a bowl, mix together soy sauce, sesame oil, and curry paste (use a fork or back of a spoon to mix paste in).
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8
Once Tofu is drained, crumble it into bowl with your hands, and mix with a fork till all pieces are covered.
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9
Don't worry of the pieces are different sizes.
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10
Leave it while you preheat oven to 350 degrees.
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11
Spread Tofu in the bottom of an ungreased 9 x 13 Pyrex pan or foil-lined cookie sheet.
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12
Bake for 15 - 30 minutes (time changes depending on how long it was drained), stirring at least once in the middle.
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13
When it's tosty and golden-brown all over it's done.
