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Remove the tofu from the package and drain off the excess liquid.
Cut into 1 inch cubes and add to a large pan with the oil. Saute on each side until lightly golden brown.
Meanwhile, add the diced onion, garlic and ginger to a pan with the oil. Saute until the onion is translucent, about 5-7 minutes.
Transfer to a blender with all ingredients except the bell pepper and zucchini.
Blend until smooth. Taste and adjust flavors as desired.
Meanwhile, add the bell pepper and zucchini to the pot that the onion was in (add a splash more oil if needed).
Saute for about 5 minutes or until softened.
Add in the curry sauce and stir to combine.
When the tofu is done, add to the pot and stir until well coated.
Serve with fresh white rice, cilantro and a squeeze of lime juice. Enjoy!