Coconut Curry - cooking recipe

Ingredients

1 (12 ounce) package extra firm tofu, diced
2 tablespoons olive oil
1 onion, cut into strips
2 fresh garlic cloves, minced or 1 teaspoon garlic powder
1 red pepper, cut into strips
1/2 teaspoon salt
4 tablespoons curry powder
1/2 teaspoon ginger powder
1 tablespoon sriracha sauce or 1 -2 teaspoon chili paste
black pepper
1/2 cup water (optional, I only add this if I feel that my veggies need more time to cook)
1 cup frozen peas
1/2 cup golden raisin, coarsely chopped
1 (13 1/2 ounce) can coconut milk (Goya is my personal favorite)
1 medium tomatoes, diced

Preparation

I like to marinate the tofu for at least an hour and up to 12 hours in soy sauce and sriracha. If you do not like tofu you can use cauliflower instead and you should still marinate it.
Also, before you get started you should know that the amount of sriracha I said to use is how much I like and it might be too spicy for you. You can always make it spicier but, if you put in too much from the start you cannot go back. Start out with 1/4 teaspoon and work your way up. If you are making this for a large group make it mild and put the sriracha on the table for people to add as they like. [Sriracha is the particular type of hot sauce or chili paste I think should definitely be used for this recipe. Do not use traditional hot sauce such as Crystal or Franks but you can substitute chili paste if you do not have sriracha.]
Add whichever vegetables you like best I only put the ones that I like the most in this recipe but, there is no reason that you could not substitute whatever you like.
Remember that different curries can provide different intensities so, you may need to alter the amount you add to your taste.
Sautee the onion, garlic and bell pepper in the oil until they are soft.
Add the seasonings.
Add the tofu, frozen peas and raisins, cook for another 2 minutes.
Add the coconut milk and simmer for 20 minutes.
Add the tomato just before serving so that it is just warm thru.
Serve over brown rice.