Preheat oven to 425ºF.

Slice tofu into 1-inch cubes and add to a large mixing bowl.

Toss with oil, 1 teaspoon of curry powder, and 1 teaspoon kosher salt until evenly coated.

Arrange the seasoned tofu on a parchment paper-lined sheet pan and bake for 20-25 minutes, turning each cube halfway, or until browned and crispy. Remove from oven and reserve.

Meanwhile, place a large skillet (with a tight-fitting lid) over medium-high heat.

Add ghee or butter and swirl until melted.

Sauté onion for 5-6 minutes, or until softened and just beginning to brown at the edges.

Add garlic, ginger, and the remaining 1 tablespoon curry powder and sauté for 1 minute longer.

Carefully add coconut milk, frozen spinach, 1 cup water, 1 ½ teaspoons kosher salt, sugar, and cayenne pepper to the skillet, stirring to combine.

Cover tightly. Once the spinach has completely defrosted and the liquid is boiling, reduce heat to low and simmer for 15-20 minutes, until the spinach is velvety soft and the liquid has reduced by a third.

Optional: Blend 1 cup of the spinach mixture until completely smooth and stir back into the skillet.

Stir heavy cream into the spinach mixture until completely combined.

Taste and adjust for seasoning with extra salt or cayenne pepper as needed.

Stir in the reserved crispy tofu and simmer for another 3-5 minutes, or until the mixture has thickened slightly and perfectly coats each tofu cube.

Serve with steamed white rice and lime wedges, for squeezing.