Stir-fry tofu in chunks (about 10 minutes) until browned. Add thinly sliced pepper for last few minutes.

Boil 1/2 of coconut milk and dissolve in 2 oz of curry paste (add more to taste). Dissolve in peanut butter, sugar and fish sauce. Add the rest of coconut milk.

Add tofu and peppers to sauce and simmer until slightly thickened

Add basil and lime leaves.