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Prepare cashew cream in advance (or use 2 cups store-bought plant milk for easier prep)
Get rice started at the beginning
To a large mixing bowl, add tofu, soy sauce, and the juice of 1 lime. Mix until coated evenly then set aside 10 minutes
In the meantime, prep the veggies and gather your ingredients
Add marinated tofu to a large glass storage container with the corn starch and shake until all pieces are fully coated
Heat a stainless or high heat non-stick saute pan with deep sides over medium high heat and add 3 tbsp grapeseed oil
Add tofu to the pan, allow to crisp on one side 4 to 5 mins, then begin shaking the pan to move the tofu so that all sides get equally crisp. Continue to cook another 5 mins, moving tofu frequently to crisp all sides
Remove tofu from the pan and place pan back on the same burner over medium high heat
Add the remaining 3 tbsp oil and all the spices. Stir into the oil 2 mins
Add the onion with a large pinch of salt and stir in 1 min
Add the serrano chili plus garlic and ginger paste and stir in 1 min
Pour in the tomato sauce and add a few pinches of salt. Stir in, then pour in cashew cream and continue to stir until combined
Simmer another 3 to 4 minutes over medium low heat, then serve over rice with the tofu and fresh chopped cilantro