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Add the tofu, corn starch, soy sauce & everything seasoning to a bowl and toss to coat evenly.
Heat the oil in a skillet over medium heat and add the tofu. Spread out in an even layer and cook until browned on 2-3 sides. Remove from the skillet and set aside.
Heat the sesame oil in a stock pot over medium. Add the shallot, onion, garlic & bell pepper and cook down for 3 minutes. Add the red curry paste and cook for another 2 minutes. Pour in the broth, coconut milk, soy sauce & peanut butter and bring to a boil. Add the kale & lime juice and cook until wilted - just a minute or two. Add the cilantro, taste and adjust the seasonings as need.
To serve, ladle the soup into bowls, top with tofu and more cilantro.