Drain and press the tofu for at least an hour.

Put a wok on the stove and set the heat to high. Add the oil/fat. Cut the tofu in thumbnail sized cubes while you wait for it to become hot. 

Stir fry the tofu cubes in two or more batches until golden, then remove them with a slotted spoon, and leave to drain on paper towels. Sprinkle with a bit of salt. 

Remove all of the fat from the wok, except for 1 table spoon. Turn down the heat to medium low. Add the curry paste and let it cook for a minute. Then add the peanut butter and stir. Add water if it gets too thick - you want it to be sauce-like. 

When you have a good consistency, add sugar and soy to taste. Let the mixture simmer for another minute, then add the fried tofu and mix. 

Serve over noodles or rice with stir fried or steamed vegetables.