Thai Curry Tofu

1 Tbsp canola oil
340g pack extra firm tofu - drained and cubed
1 Tbsp seasoned salt or to taste
1 Tbsp butter
1 small onion, chopped
3 cloves garlic, minced
1 can coconut milk (10ounce=283.4gram?)
2 tsp curry powder
½ tsp salt
¼ tsp ground black pepper
¼ cup chopped fresh cilantro (subs: italian parsley, vietnamese coriander, basil leaves, celery leaves..)

Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, set aside.

Melt butter in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.