Note: This curry is best served over jasmine or basmati rice.
Pat dry the block of tofu. Slice the tofu into 2-inch pieces (I usually slice the block into four slabs, and then slice each slab in half, and then each piece gets sliced on the diagonal to create triangles.)
Dredge each tofu piece in the flour mixture. In a large skillet, fry the tofu pieces in oil until nicely browned on both sides. Remove from skillet and set aside.
In the same skillet, heat 2 tablespoons of olive oil. Add the chopped onion and potatoes, and saute for 5-7 minutes.
Meanwhile, in a food processor, combine the garlic cloves, 1/2 cup yellow onion, Serrano chili, ginger, curry powder, tamari, sesame or peanut oil, and water. Process until smooth.
Add the contents of the food processor to the onion and potato mixture. Stir to combine, cover, and simmer for 20-25 minutes.
Add the pineapple, coconut milk, and tofu to the skillet. Simmer for an additional 5 minutes.