Thai Golden Curry with Tofu

This is copied (and amended) from The Ethnic Vegan blog - I've also bookmarked the coconut tomato rice to try VERY soon! It was delicious but I'd like to make a few changes to suit our tastes.

"For best results, rinse the block of firm tofu, then stand it on its side and slice the narrowest edge into four slices. Then lay it flat and cut into about 2-inch cubes. This way, the slices will be only ½-inch thick and will cook more evenly."

2 T cup light olive oil
1 medium yellow onion, finely chopped
1 1/2 Tbs. fresh ginger, minced
3 cloves minced garlic
1 16-ounce package firm tofu, rinsed
1 14-ounce can light coconut milk
1/2 tsp. red pepper flakes
2 tsp. hot paprika
1 1/2 tsp. curry powder
1 Tbs. soy sauce (or Bragg's)
2 tsp. agave nectar OR 3 tsp. sugar
1/2 tsp. salt
1 large carrot, peeled and thinly sliced
1 6-ounce package baby spinach leaves
6-8 leaves fresh basil, chiffonade (rolled up & thinly sliced so they look like ribbons)

1. Dry-fry the tofu in a large cast iron pan, pressing gently to get the water out, turn & continuing to gently press until it's all golden brown. Remove it from the pan and set it aside.
2. Place 2 Tbs. olive oil, onion, ginger, and garlic into your pan. Cook at medium heat stirring occasionally until onion is transparent, about 3 minutes.
3. Now add your tofu back in, then add coconut milk, peanut butter, pepper flakes, paprika, curry powder, soy sauce, agave nectar, and salt. Stir well.
4. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Add basil chiffonade and mix before serving over rice or noodles.

You may want to add a touch of salt upon serving, as we did (and we do not ordinarily use salt). I may just add a bit of lemongrass to see what happens. This is super-easy but it needs a couple something-or-others. I will definitely cook this again!