Step 1

Press tofu in tofu press or wrap in paper towels and place under heavy object; set aside.

Step 2

Heat olive oil in a large skillet over medium high heat. Add the onion and red bell pepper. Saute for 3-5 minutes or until onion begins to soften. Add the garlic, ginger, and curry paste and cook one more minute.

Step 3

Stir in the pumpkin, coconut milk, soy sauce, and sugar and bring to a gentle simmer.

Step 4

Cook for 3 minutes. Add the spinach and cook another 2-3 minutes or until spinach is wilted.

Step 5

Cut tofu into 1/2" cubes and stir into the skillet. Cook another 2-3 minutes or until tofu is warmed through. Taste and season with salt if needed.

Step 6

Serve over rice or other starch and top with a squeeze of fresh lime juice and chopped cilantro.