Step 1

Preheat the oven to 400 degrees(F).

Step 2

Cut the pressed tofu(if you need more info on pressing tofu check out my TOFU COOKING GUIDE) into cubes.

Step 3

Toss the cubes of tofu with 1 Tablespoon of the oil and the salt. Coat evenly then spread out in a single layer on a baking sheet and bake for 15 minutes. Flip and bake 10-15 more minutes or until brown and crispy.

Step 4

Now in a large non-stick skillet or wok, heat 1 more Tablespoon of oil on medium high. Add the carrots and green beans to the skillet and saute for about 5 minutes, then add 1 Tablespoon of soy sauce, toss to coat.

Step 5

Then reduce heat to medium low, then cover and let steam for 10-15 minutes or until the green beans and carrots are tender.

Step 6

Once the veggies are tender, remove the cover and add the pineapple. Saute for about 5 minutes then remove the carrots, green beans and pineapple from the skillet, set aside.

Step 7

Now using the same skillet, heat the remaining 2 teaspoons of oil on medium high. Then add the red curry paste. Saute the red curry paste in the oil for 2-3 minutes.

Step 8

Next, add the coconut cream, vegetable broth, coconut sugar or agave and lime juice to the skillet with the red curry paste. Whisk everything together to fully combine.

Step 9

Bring to a simmer, then reduce heat to medium low and simmer for 5-7 minutes. Taste and adjust seasonings.

Step 10

Once the tofu is done, add the veggies, pineapple and tofu to the skillet with the curry sauce. Toss everything and saute for 3-5 minutes. Then serve with rice or noodles and fresh cilantro.