Couple of things off the top of my head:
Check your firmness. For curries you could probably go firm/extra firm so that it holds together.
Season the shit out of it. Tofu needs a lot of seasoning. I would have salted (even marinated) the tofu and then done a cook to give color, and then add to sauce. Your sauce alone won't impart enough flavor/salt to let the flavors shine. I don't know if the first cook with curry powder was done with salt, but that could have been a factor that would have hampered the curry flavors from coming out.