PEANUT TOFU CURRY

 Ingredients:
 1 pound firm to extra firm tofu, cut into cubes
 1 pound cooked pasta or rice
 1 can of coconut milk (12oz?)
 some peanut butter
 a whole lot of sriracha sauce 
 chili powder
 chili oil 
 1 pinch of sugar
 curry powder (optional)
 soy sauce (optional)
 broccoli (optional)
 scallions (optional)
 spinach (optional)
                   
 1. Cube the tofu.
 2. Start the pasta or rice.
 3. Cook the tofu. I normally just panfry it in a bit of sesame oil, but you 
    can bread it with flour and then panfry it, or even deepfry it, if you
    want. You can also add in tempeh, which adds texture.
 4. If you have broccoli or scallions, throw it in with the tofu. If you have
    success with other vegetables, let me know; spinach works very well.
 5. Say "Oh no the pasta is done!" and take it out of the boiling water.
    Save the pot.
 6. When the tofu is done, mix tofu, coconut milk, and peanut butter in pot
    over low heat. Use peanut butter until you get "the right color," a sort
    of tan that you will know when you see it.
    Alternately, around 1/2 cup.
 7. Stir in sriracha sauce until you have a beautiful brownish-red.
 8. Add curry powder, chili oil (a small amount), chili powder, a dash of
    soy sauce, and sugar. 
 9. Stir. Add pasta or rice. Stir more.
10. Seriously, it's all about stirring.
11. When you're done stirring, serve.