If you’re worried about consistency, what I’d do is get extra firm tofu, press out as much fluid as I can, season it separately, and then fry it separately on a pan. Then just add the tofu in at the end to prevent it from crumbling while the curry cooks and thickens.

I’d say you don’t need to deep fry it, but you should try to crisp up the edges to help it all keep together. So pan fry or even baking would be fine if you don’t want to deep fry.