Preheat oven to 425 degrees.
Line a baking pan with parchment paper and add diced tofu. Sprinkle with coconut aminos and salt and pepper to taste. Bake for 30-40 minutes flipping halfway through.
Cook rice according to package ingredients.
In a large pan, add oil over medium heat. Once heated, add in minced garlic and diced onions, stirring until fragrant.
Add Thai red curry paste along with salt and pepper to taste and ground ginger. Stir until combined.
Next, add in 1 can of full fat coconut milk and combine. Bring to a boil and reduce to a simmer. Stir in broccoli, carrots, and red pepper. Cover with a lid and let cook for 5-6 minutes or until veggies are cooked through.
If curry is not thick enough, add in 1 tbsp of cornstarch + 1 tbsp of water and stir to combine. Let simmer on low heat.
If you're preparing tofu, it should be finished cooking by now. Remove it from the oven and stir in with the curry.
Plate the curry along with your cooked rice and garnish with green onion. Enjoy!