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Heat 1 tablespoon vegetable oil in a large, deep pan and fry the tofu cubes for 3-4 minutes over medium heat until slightly golden. Remove the tofu from the pan with a slotted spoon or spatula and set it aside.
Heat the rest of the vegetable oil in the same pan and fry the onion for 3-4 minutes until it softens. Add the garlic, ginger and chilli and cook for another minute until fragrant.
Stir in the green beans and continue to cook for 1-2 minutes. Next, stir in the Thai red paste and cook for another minute.
Add the vegetable stock, coconut milk, and pumpkin and bring to a boil. Reduce the heat to low, cover the pan with a lid, and simmer for 15 minutes, stirring occasionally, until the pumpkin is fork-tender.
Stir in the lime juice and baby spinach and cook for another 2-3 minutes, covered, until the spinach wilts.
Stir in a handful of chopped coriander and serve over rice or quinoa.