This dish is fried tofu on a bed of fresh spinach topped with a gravy like Thai peanut sauce. Eat it alone or with rice.
Tofu:
Cut extra firm tofu into 1/2 inch cubes and fry in a good amount of oil (1/2 to 1 inch deep), stirring constantly. Then set aside. If you don't use enough oil, it will stick and won't cook well.
Peanut Sauce:
Chopped tomatoes and fry in hot oil in a wok. Add some red curry paste. Reduce heat, stir, and cook down into a sauce. Add half the coconut milk and all ground peanuts. Add sugar and soy sauce. Add more coconut milk or water to get the right consistency, and stir for 5 minutes. If too watery, cook down a little over low heat. It should be the consistency of gravy. Add lime juice in at the end.
If you would like it to taste more peanuty, add a tablespoon of peanut butter before you add the coconut milk and peanuts.
Serving Instructions:
Place fried tofu on a bed of fresh spinach, and pour a generous amount of the hot peanut sauce over the top.
The peanut sauce is also the perfect easy sauce for pad thai (remember to top with lime and sugar before serving).

1 bunch fresh spinach
2 whole tomatoes
3 tablespoon ground roasted peanuts
1 tablespoon red curry paste
3/4 cup coconut milk
2 tablespoon sugar, or to taste
2 tablespoon soy sauce
2 teaspoons lime juice or juice of 1 small lime
cooking oil
2 serving cooked rice (optional)