Place tofu on a paper towel-lined baking sheet in one layer; cover with a few more layers of paper towels. Place a heavy cutting board or other weight on top. Let stand 15 minutes to remove excess moisture from tofu. Cut tofu into 3/4-inch cubes.
Deep-fry eggplant cubes in 350°F oil 3-4 minutes or until golden brown. Drain on paper towels.
For each serving, to order, in sauté pan, heat 1/4 teaspoon oil. Add 1 cup spinach and sauté just until wilted; remove from pan. In same pan, heat 1 teaspoon oil. Add 3 ounces tofu and 1/4 cup bell pepper; sauté about 5 minutes or until tofu is golden. Add wilted spinach, 1/2 cup deep-fried eggplant and 3/4 cup curry sauce; bring to a simmer. Serve over 1 cup rice; garnish with 1 tablespoon coconut, 1 tablespoon cashews and 1 tablespoon basil.