Heat 2 tbsps of oil in a large pan over med-high heat. Add the carrots and shallots, cook for 7 minutes. Add fresh garlic and ginger, cook for another 3 minutes. Next, mix in the curry powder and the tomato paste until fragrant. 

In a bowl, add the stock of your choice and mix in the cornstarch so it doesn't become lumpy when added to the hot pan. After mixed, add it to the pan along with the bay leaf, soy sauce, rice vinegar, and sweetener. Bring to a boil. Reduce heat, simmer for 25 minutes.

If serving with rice, start cooking it at this time

Let's prepare the tofu. Lightly squeeze between a clean dish towel to remove any excess water then slice the tofu into 8 rectangles.

You'll need 3 separate bowls. In the first bowl, add flour. Second bowl, add the can of coconut milk and ACV. And in the third bowl, add the breadcrumbs with a generous seasoning of salt and pepper. 

Dip the slices of tofu into flour, then into the coconut milk, and then into the breadcrumbs. Repeat until all coated. Set aside. 

Remove bay leaf from sauce, don't discard it. Carefully transfer the sauce to a blender. Cover the blender with a dish towel to avoid splashes. Blend until smooth. Add back to the pan, put the bay leaf back in, and keep on medium heat, stirring occasionally, while preparing the tofu.

Add enough oil to cover the base of a large pan. Heat oil on Medium-High heat. Add breaded tofu, don't overcrowd the pan, shallow pan-fry for about 5-6 minutes each side until golden brown and crispy.

Serve tofu with rice and a generous spoonful of curry sauce and top it off with scallions. Enjoy!