Bring a pan of water to the boil and add the tofu. Boil until the tofu rises to the water surface then drain and blot dry. Mix the turmeric and water to a paste and pour over the tofu.
Heat the tea oil in a large frying pan and add the Spanish onion and tofu pieces. Fry for approx 5 minutes turning the tofu around to cook each side.
Remove the tofu from the pan and set aside. Add the spices, coconut cream, fish sauce and water to cook for 2 - 3 minutes. Return the tofu and onion with the bamboo shoots and cook gently to heat through.
Serve with steamed broccolini, brown rice and fresh coriander leaves.
Note: Bamboo shoots are available canned. They are a good source of fibre, protein and zinc as well as Vitamin B6, and potassium. Rinse before use to wash excess sodium.