Crispy Tofu in Pink Coconut Sauce

I don’t like New Year’s resolutions, but I actually made one this year which was to learn to cook with coconut milk. I wanted to be able to make those creamy spicy dishes that you get in Thai restaurants.
My first try was with the kind of coconut milk you buy chilled to drink, but the sauce was too thin and not creamy at all.
Then I happened to see a recipe that suggested you use the kind of coconut cream or coconut milk that comes in a can.
What a difference! It’s thicker and creamier and it made the sauce just the way I had hoped.
In fact my husband liked it so much that he ate the leftover gravy by the spoonful when he finished his meal! I call that a success!

Extra Firm Tofu
Canned Coconut Milk  
Tomato Sauce
Yellow Onion
Garlic
Baby Spinach
Fresh Jalapeno
Fresh Cilantro
Fresh Oregano
Fresh Thyme
Fresh Ginger
Hot Indian Chili Powder
Cumin Powder
Ghost Pepper Salt

Begin by pressing the tofu ahead of time, read how here

Cut the tofu into thick squares or cubes, then fry them until they’re a little crispy and browned on each side. Put them aside while you make your sauce.
Chop onion, garlic, jalapenos and a small piece of ginger and put them in a pot with a little tomato sauce and water. Add all the other ingredients except for the spinach and coconut milk.
Use more spices than you normally would to make sure it stays flavorful when you add the coconut milk.
Once the garlic and jalapeno slices are soft, add baby spinach leaves, let them soften, then add tofu and coconut milk. You’ll have to see how much coconut milk you want to use; you should get a pinkish reddish sauce that looks nice and creamy.
Let it cook just a few more minutes and then it's ready to serve.
I forgot to make rice this time, but I imagine it would be delicious served with white or black rice.