Press the extra-firm tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.

Cut the pressed tofu into bite-sized cubes. Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Add the tofu cubes and fry for 5-7 minutes, turning until golden brown and crispy.

Lower the heat and add minced fresh ginger and garlic to the skillet. Sauté for about 1 minute until fragrant.

Stir in the red curry paste to coat the tofu evenly and cook for another minute.

Pour in the coconut milk and lime juice, stirring thoroughly. Allow to simmer over low heat for 5-10 minutes.

If using vegetables, add them to the skillet and let them simmer for the last 3 minutes.

Remove from heat once the sauce has thickened to a creamy consistency. Serve over rice, quinoa or zucchini noodles.