Press the tofu for about 15 minutes wrapped in a towel with a weight on top, then cut into 1-inch cubes.
Toss the tofu cubes with soy sauce and cornstarch, then set aside to marinate while you prepare the vegetables.
Slice the carrots into thin rounds, chop the bell pepper into bite-sized pieces, and mince the garlic and ginger finely.
Heat one tablespoon of oil in a large skillet or wok over medium heat until shimmering, then add the tofu cubes. Fry until golden and crispy, about 4-5 minutes, turning occasionally. Remove and set aside.
In the same skillet, add the remaining oil and sauté the garlic and ginger for about 30 seconds until fragrant and slightly golden.
Add the curry powder and toast it briefly with the aromatics until aromatic, about 1 minute.
Stir in the sliced carrots and chopped bell peppers, cooking for about 5-7 minutes until they soften slightly and smell sweet and fragrant.
Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer for 4 minutes, allowing the sauce to meld and thicken slightly.
Return the crispy tofu to the skillet, stirring gently to coat everything in the sauce. Reduce heat to low and simmer uncovered for about 10 minutes, until the vegetables are tender and the sauce is creamy.
Squeeze fresh lime juice over the curry, stir briefly, and taste. Adjust salt and pepper as needed. Garnish with chopped cilantro or green onions if desired.
Serve hot over steamed rice or noodles, enjoying the comforting aroma and vibrant flavors of this simple, nourishing curry.
