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Heat 1 tbsp of oil in a pan. Add cabbage and saute until golden, then remove from the pan.
Heat another tbsp of oil, add tofu and cook until crisped on all sides, then remove from the pan.
Add the remaining oil to the pan. Add garlic and ginger and saute for a minute.
Add onion and cook until golden.
Add curry paste and fry for a minute.
Add coconut milk and soy sauce and bring to a boil.
Add back cabbage and tofu, decrease the heat to medium and cook together for 5 minutes.
Serve with rice or roti.