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Preheat the oven to 420F and set a 9x13” casserole dish aside.
Add the garlic, ginger, sugar, curry paste, soy sauce, coconut milk, and water to the baking dish. Whisk well, until the curry paste has evenly combined into the liquid.
Add the potatoes, carrot, and onion to the sauce. Mix well. Sprinkle the tofu and peanuts evenly on top, then cover the casserole dish with a lid or aluminum foil.
Bake in the middle rack of the oven for 45 to 50 minutes, until the potatoes can easily be pierced with a fork.
Remove from the oven, uncover the baking dish, and let sit 5 minutes to cool slightly. Serve with a squeeze of lime and sprinkle of cilantro over rice, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.