1. Heat oil in large skillet over high heat. Add tofu and toss to sear. Once lightly browned, remove the tofu and set aside. 2. Reduce heat to medium-high and add onion and saute until softened. Add ginger and saute a further minute, following with garlic and 1/2 of the cilantro (I normally use the stems at this point, reserving the leaves for the end). 3. Add curry paste and stir. Return tofu and add vegetables. Stir to coat. 4. Add coconut milk and stock/water. Bring to a boil and then reduce heat to medium-low. Simmer everything for 10-15 mins, or until vegetables are cooked through. 5. Remove from heat and season with lime juice and fish sauce. Add reserved cilantro and serve with lime wedges over rice or noodles. ---------------------------------------------------------------------------
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