Pan seared tofu and crunchy bell peppers are especially delicious when simmered in a soupy coconut curry sauce. Slideshow: Tofu Recipes
Pat the tofu block dry with paper towels to remove excess water. Cut into 1-inch cubes.
Heat a large skillet over high heat. Add 2 tablespoons of oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 2-3 minutes, or until golden and crisped. Remove the tofu from the pan and set aside.
Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the shallots and garlic and then cook for about 1 minute, or until soft.
Stir in the coconut milk, fish sauce, curry powder, brown sugar, lemongrass, bell pepper, black pepper, and optional chilies. Simmer for about 30 seconds to heat through.
Toss tofu with the curry sauce and serve garnished with cilantro.