Press the tofu between paper towels or a clean kitchen towel for about 10 minutes to remove excess moisture. Then, cut it into 1-inch cubes.
Dice the onion finely and mince the garlic cloves. Set aside for later.
In a small bowl, mix the curry powder, turmeric, and cumin to create your spice blend. This fragrant mixture will be added to the aromatics later.
Heat a tablespoon of oil in a non-stick skillet or wok over medium heat. Once shimmering, add the tofu cubes in a single layer. Fry for about 4-5 minutes, turning occasionally, until they are golden and crispy on all sides. Remove and set aside.
In the same skillet, add a little more oil if needed. Sauté the diced onion until it turns translucent and starts to caramelize, about 5 minutes. The kitchen will fill with a sweet, fragrant aroma.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Stir in your spice blend and cook for 1 minute, allowing the spices to toast slightly and release their aroma.
Pour in the coconut milk, stirring well to combine with the spices and aromatics. Add the honey or brown sugar and stir until dissolved. Bring the mixture to a gentle simmer.
Return the crispy tofu to the skillet, stirring gently to coat each piece with the flavorful sauce. Let it simmer uncovered for about 10 minutes, until the sauce thickens slightly and the flavors meld.
Squeeze the juice of half a lime into the curry, stirring to brighten the flavors. Taste and adjust with extra lime, salt, or sweetener if needed.
Chop fresh cilantro and sprinkle over the top just before serving. Serve hot over steamed rice or your favorite grain, garnished with extra herbs if desired.
