Swimming Rama Tofu

The last time I tried to whip up a swimming rama, we didn't really have the right ingredients around for the peanut sauce - and it's ALL about the peanut sauce. So this time, we made sure to follow a recipe from Quick & Easy Thai Cuisine, and it turned out great. In place of chicken, I cut some extra firm tofu into slices, tossed it in flour, coated it with coconut milk, and then tossed it in flour again before frying it in some vegetable oil.

Swimming Rama
1 can of coconut milk
1 Tbspn red curry paste
2 Tbspn fish sauce
1 1/2 Tbspn sugar
1/2 cups ground roasted peanuts
1 package extra firm tofu
2 cups flour
1 cup oil
2 bunches of spinach

Combine 1/2 the coconut milk, curry paste, fish sauce, sugar, and peanuts in a sauce pan and simmer for 15 minutes, stirring often. Cut the tofu into 1/2 inch slices and toss in flour to coat and dry. Coat using remaining coconut milk, then toss again in flour. Fry in oil until browned. Blanch spinach in boiling water, then drain and place on plates. Top with fried tofu, and sauce. Serve with jasmine rice.