Heat 1 Tbsp olive oil in wok.

Cook the tofu over high heat for 4-5 minutes; turning occasionally.

Remove from wok and set aside.

Wipe out wok and add 1 Tbsp olive oil and begin adding fennel seeds, cumin powder, curry powder, coriander, ground, turmeric powder, ginger and sea salt.

Let the spices sizzle for a few minutes.

Seed and cut red and orange peppers into chunks; set aside.

Add last Tbsp olive oil to wok and stir in garlic, scallions and onions; sauté until soft.

Add the red peppers and orange peppers and cook over medium heat for 6 minutes or until vegetables begin to soften.

Return the tofu to the wok and add slowly the coconut milk.

Bring the mixture to a boil and simmer for 5 minutes or until sauce thickens.

Serve over steamed brown rice.

Garnish with freshly chopped cilantro leaves.

Note: To thicken sauce mix add 2 tsp. cornstarch to ¼ cup cold water; make a paste. Pour into sauce and stir evenly into the sauce.