Cut the bean curd and tofu into squares, about 1.5 cm thick, then fry until golden brown on all sides.
Pound or blend the toasted coconut, garlic, shallots (or onions), lemongrass, chillies, ginger, turmeric, salt and sugar together to a paste.
Sauté the rendang paste.
Stir the paste slowly until the water is reduced.
Mix the fried tofu and bean curd into the paste over low fire and add some salt and pepper, stir for 5 minutes.
Pour the bean curd and tofu rendang into a bowl and serve with fried onions.