Instructions: 1. Drain tofu and cut into 3/4-inch cubes. Pat dry with paper toweling. Dust with Wondra; shake off excess.

2. Heat oil in wok or skillet. Add tofu and saute. Season with pepper and a pinch or two of garlic. Brown on all sides. Remove from wok to drain on paper towel.

3. Saute the onion in the wok; sprinkle onion with salt. Reduce heat and cook onion until transparent and sweet. Stir in the curry sauce and tomato paste. When it is just heated and aromatic, stir in water. Add curry powder (if using). Stir to blend. Add tofu; reduce heat to lowest setting and simmer for 10. Correct seasonings by adding salt, pepper and additional garlic if desired. Simmer for 5 more minutes; add water when needed. Just before serving stir in Butter Buds powder and fresh cilantro. To serve: in shallow pasta-style bowls, arrange steamed rice across the center (along diameter), steamed spinach to one side and tofu on the other side with the sauce pour on some of the rice and the tofu. Offer coarse salt for the spinach.

Description: "Tofu in a coconut curry sauce served with rice and spinach."

NOTES : A flavorful tofu curry that is easy to prepare using Lee Kum Kees Portuguese Sauce. Its a vegetarian Coconut Flavored Curry Sauce. We like to the extra punch from adding hot curry powder; you could try a pinch of garam masala or omit the spice for a milder sauce. The Butter Buds substitutes for ghee. Serve with basmati rice and spinach. Spinach is the perfect foil for contrast, flavor and texture. (Product is pictured http://home.lkk.com/product_details.asp?categoryid=&sauceid=18)

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