Crispy Tofu

• 1 14 oz block extra firm tofu, cubed (pressing optional)
• 3 tbsp tamari or soy sauce
• 1 tbsp cornstarch (if baking the tofu)
• 1 tbsp coconut oil or avocado oil, plus 1 tablespoon if baking tofu
• ½ yellow onion, thinly sliced
• ½ red bell pepper, seeds removed and thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 3 tbsp red curry paste or massaman curry paste (adjust to taste)
• 1 medium carrot, peeled and sliced into thin medallions
• ½ small kabocha squash, seeds removed, peeled, and cubed (about 1 ½ cups)
• 1 14 oz can coconut milk
• ¾ cup water
• ½ cup baby corn, drained
• ½ cup sliced bamboo shoots, drained
• ½ small head of broccoli, chopped (about 1 ½ cups)
• 2 stalks Chinese broccoli, chopped (about 2 cups)
• ½ cup fresh Thai basil leaves, whole or chopped
• ½ cup fresh cilantro, chopped
• 2 limes for garnish
• Cooked steamed rice for serving