Slice the tofu into ¼ in rectangles
In a ziploc bag combine yeast, flour, garlic powder, salt and pepper and shake to mix. Working in batches, shake 5-6 pieces of tofu in bag until coated. Repeat until all tofu is coated.
In a large skillet, heat the oil over medium heat and add the tofu. Cook for 4 to 6 minutes, turning occasionally, until golden brown and lightly crispy. Sprinkle with salt and set aside.
Curry Sauce: In a large skillet heat oil until it shimmers. Add onion, curry powder, carrot, and garlic to the pan, stir and cook until onion starts to soften. Add ginger, potato, broth, and pepper and bring to a simmer. Cook until all vegetables are tender.
Stir in coconut milk, lime juice, raisins and season with salt and pepper to taste.
Just before serving stir in fried tofu and serve over steamed rice.