Drain the tofu and press for at least 10 minutes. Slice the block into three 1/2-inch slabs. Heat a griddle pan; spray the surface and lightly brown the tofu on both sides. When done, let cool slightly. Remove from the pan and cut into chunks for the soup. In a 3-quart saucepan, combine coconut milk, soy sauce, brown sugar, curry powders, ginger and chile paste. Bring to a boil over medium-high heat. Add tomatoes with juice, tofu, bell pepper, mushrooms, basil and scallions. Add the water and the bouillon base. Cover and cook, stirring or shaking occassionally for 5 or 8 minutes or until bell peppers are as soft was desired. Add the cabbage; cover and cook for 2 to 3 minutes. Add spinach; cover and cook for 2 to 3 minutes or until vegetables are tender. Adjust seasoning with additional soy, chile paste or curry powder. Continue to simmer gently until the flavors blend: to taste. Serve hot. [PER SERVING: 156 cals, 5.7g fat (29% cff); 21g carbs, 10g protein, 434mg sodium / MC] TEST PANTRY: Sharwoods curries. Taste of Thais Chile sauce with garlic; better than bouillon vegetable base; Taste of Thais Light coconut milk. REVIEW: Excellent. Spicy coconut-curry broth sweetened with tomatoes and the little bit of brown sugar was light. Fun to eat; satisfying not filling. Could feed two if no side dishes available. -- 07Oct98 kitpath@earthlink.net ORIGINAL: Omit the water and vegetarian bouillon; decrease tofu to 8-ounces; do not brown the tofu. Use bok choy or spinach; omit cabbage. Recipe by: Eating Well (Oct 98): Deborah Madison / Modified* Posted to EAT-LF Digest by Pat Hanneman on Oct 07, 1998,