Drain tofu, wrap in paper towels or towel, and press using a plate, weighed down by a heavy can. Let press for 20-30 mins.

Wipe excess moisture off tofu, and slice into 1 inch cubes. Sift the cornstarch evenly over the tofu, and toss to coat.

Heat coconut oil in a skillet over medium high heat, and add tofu, minced garlic, and grated ginger. Sprinkle with garam masala, turmeric, and salt if using, and stir to coat. Sauté until browned, about 5 minutes.

Mix red curry, coconut sugar, and vegetable broth in a small bowl, and pour over the tofu. Stir to coat the tofu and sauté until the sauce starts to thicken and stick to the tofu, about 5 more minutes.

Once curry has thickened to your desired consistency, add coconut milk. If you would like a more saucy consistency, add ½ cup. If you would like less sauce and more of the curry to stick to the tofu, add ¼ cup. Stir to combine curry and coconut milk. The sauce will reduce and thicken fairly quickly. Depending on desired consistency, cook for 2-6 more mins. (The longer you cook it, the more sticky and reduced it will be.)

Top with chopped cilantro and serve over rice. Enjoy!