What you need:

1 T desiccated coconut

2 garlic cloves

6 shallots, sliced

2 stalks of lemongrass, peeled and chopped

2 fresh red chillis

2 T fresh ginger, grated

1 t tumeric

1 t salt

1 t sugar

1 reg. sized can coconut milk

125 ml water

1 t tamarind pulp, dissolved in 1 T water

4 star anise

1 cinnamon stick

2 packs tofu, marinated in soy sauce or tamari, cut into bite sized pieces, and baked until firm

2 T fresh cilantro

Heat a dry frying pan and add the desiccated coconut and toast until lightly golden.  Pound or blend together the toasted coconut, garlic, shallots, lemongrass, chillies, ginger, turmeric, salt, and sugar to make a paste.  Heat some oil in a heavy based frying pan and add the paste.  Cook for 5 minutes, stirring, until fragrant.

Add the coconut milk to the pan, along with the water, the tamarind, star anise, and cinnamon stick and bring to a boil, stirring constantly.  Reduce the heat and simmer gently for a further 5 minutes.  Then add the marinated tofu pieces and continue to cook gently for another 10 minutes.  Stir in the cilantro and serve.