Instructions: Put oil in a 10- or 12 inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute. Add coconut milk.

Stir, bring to a boil and reduce heat to medium. Add tofu, stir and heat about 3 minutes. Stir in soy sauce, then taste and adjust seasoning with soy sauce, salt and/or cayenne as necessary. Serve over white rice.

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