1 pkg extra-firm tofu (350 g), drained and cut into 1-inch cubes
1 tbsp coconut oil, divided
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
8 oz fresh pineapple, cut into 1/2-inch pieces (about quarter of pineapple)
14 oz diced tomatoes, boxed or jarred (TRY: Pomi Chopped Tomatoes)
3 tbsp unsweetened currants or raisins
2 tsp Asian hot sauce (such as Sriracha)
1 3/4 cups light coconut milk
1 tsp tapioca flour
1/3 cup chopped fresh cilantro, divided
2 tbsp fresh lime juice
1/3 cup coarsely chopped raw unsalted cashews, optional
In a medium bowl, combine whole-wheat flour, 1 tsp curry powder, salt and black pepper. Add tofu, tossing to coat.
In a large nonstick skillet, heat 1/2 tbsp oil on medium-high. Add tofu and cook, stirring occasionally, until lightly crisp on all sides, about 5 minutes. Transfer tofu to a plate; return skillet to stove top and reduce heat to medium. Add remaining 1/2 tbsp oil. Add green pepper, onion and garlic and cook until tender, stirring occasionally, about 3 minutes.
Stir in pineapple, tomatoes and their juices, currants, remaining 1 tsp curry powder and hot sauce. Bring to a boil; return tofu to skillet and reduce to a simmer. Cover and cook for 10 minutes.
In a separate medium bowl, whisk coconut milk and tapioca flour; stir into skillet. Cook, stirring, until thickened and bubbly, about 1 minute. Reduce heat to low and simmer for 2 more minutes. Stir in lime juice and half of cilantro. Serve, sprinkling with remaining cilantro and cashews, if desired.