If your tofu is wet, make sure to dry it with a paper towel. You can either cut your tofu into smaller cubes (1 inch) or larger ones (2-3 inches). I prefer larger cubes if I am pan-frying because there are less cubes to flip! Cook your Tofu (1 of 3 ways):Air fry: Place tofu cubes in an air fryer basket (you may need to do two batches). Air fry at 400 F for 13-15 minutes or until golden and brown. Bake: Preheat oven to 400 F. Place tofu cubes spread evenly on a parchment lined baking sheet. Bake for 22-25 minutes or until crisp and golden. Pan-Fry: In a large skillet heat a neutral oil of medium heat. Add your tofu cubes and pan fry on each side until crisp and golden. This takes anywhere from 10-15 minutes depending on how crispy you want your tofu to be.

Sauté onions: While your tofu cooks, heat some coconut oil in a large skillet over medium to medium-low heat. Add the onion and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning. The onion should start to soften. Next, add the minced ginger and garlic and cook for 30 seconds to 1 minute, until fragrant.

Add spices: Add your coriander, cumin, and salt to the onions and stir until combined. Let cook for another 30 seconds until spices become more fragrant.

Simmer: Add the diced tomatoes, coconut milk, pumpkin puree, red curry paste, and sugar to the pan. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes. If your sauce is too thick, add in ¼-½ cup of water. Tip: Taste your sauce - at this point add more salt if you desire. I added an extra ¼ tsp for my personal taste.

Add tofu: Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce.

Serve: In a shallow bowl, add some rice and/or veggies. Spoon the curry tofu on top and garnish with red pepper flakes and/or cilantro. Serve with naan or bread if you like!