Tofu Curry from Heaven

I finally got around to cooking in my new kitchen, and man, was this dish a excellent place to start. I still have no idea how to cook for one. I guess I'll learn to embrace leftovers. This would serve two.
Here's what I did.

Last night, I stuck a brick of extra firm tofu in my freezer in a zipped bag. This morning, I dunked the bag into a bowl of lukewarm water to let it thaw. I've heard good things about freezing and thawing tofu before cooking it to make it more sponge-like. It worked really well for me. It was also easier to press with its new texture.

I squeezed the water out of my tofu and sliced it in half. Half went back into the fridge for later and half became little tofu cubes.

I sliced up a green bell pepper and an unidentified red pepper from someone's garden. They had both been sitting in my fridge in green bags struggling, I imagine, not to rot. I investigated them thoroughly to make sure they weren't decaying. I tossed them in a pan. Added some oil.

I broke a chunk of that curry mix solid weirdness that you see in grocery stores. I put that in the pan and added some water. Maybe a 1/3 of cup for those who measure.

I dumped in some yummy fatty coconut milk. I used less than half of the can.

Then I assessed my spices. I sprinkled in cayenne powder. Curry powder. Garlic powder. Onion powder. Some garlic chili paste I found in the fridge. A touch of sesame oil. A touch of soy sauce. I stirred for a while, tasting, testing, sprinkling. I got the sauce to a flavor and thickness that had me weak in the knees. Then I added in my tofu cubes. I let them simmer, soaking up the deliciousness.

I added some oil to a second pan. I pulled out my tofu cubes, now ripe with curry goodness, and pan fried them until they were golden brown.

While I was at this, I remembered that I had some peanuts in the freezer. I pulled out a handful, chopped them up, and added them to the pan.

I added my tofu back into the pan, stirred, tasted, added a little more water and a little more coconut milk.

I can't wait to eat my leftovers tomorrow. It was sweet and spicy and the texture of the tofu was pretty much my personal best ever.