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Preheat the oven to 425F.
Press the tofu with a tofu press or by weighing it down with a heavy skillet or cans.
Meanwhile, thinly slice one large whole carrot and slice the green onions. Separate white and green parts of the onion.
To a 7x11 or similarly sized baking dish, add the sliced carrot, white parts of the green onions, frozen peas, water, coconut milk, curry paste, 1 tablespoon of the lime juice, grated ginger, light brown sugar, and soy sauce. Whisk to combine. Taste for curry paste and salt, adding more as needed.
Dice the tofu into cubes. Distribute the tofu across the top of the baking dish so that is only partially submerged. Sprinkle with the cashews. Drizzle or spray with a small amount of oil and season with freshly ground black pepper.
Cover tightly with foil, a lid, or an upside-down sheet pan. Bake at 425F for 20 minutes.
After 20 minutes, remove the foil/lid and continue cooking for 20 more minutes, or until the tofu appears golden at the edges and the curry sauce is bubbling and thickened.
Remove from the oven and add the remaining 1 tablespoon of lime juice. Garnish with the remaining green onions. Serve with rice and enjoy!