Begin by pressing the extra-firm tofu to remove excess moisture—wrap in a clean towel and place a heavy object on top for about 15 minutes. Cut into 1-inch cubes and set aside.

In a large non-stick skillet, heat a few tablespoons of oil over medium heat. Add the tofu cubes in a single layer and fry for about 6–8 minutes until golden brown and crispy.

Remove the tofu and in the same pan, add the coconut milk, red curry paste, minced ginger, and minced garlic. Stir and simmer over low-medium heat for 4–5 minutes.

Add the crispy tofu back into the coconut sauce and cook for an additional 3 minutes, ensuring that every piece is well-coated.

If using vegetables, toss them in and simmer for another 3 minutes.

Stir in freshly squeezed lime juice and herbs before serving over jasmine rice.