Image credit to: Boston Organics
Heat oil in large Dutch oven over medium heat. When hot add tofu cubes in single layer and cook until golden brown about 3 minutes, turn and cook on opposite side. Remove tofu to plate.
Add curry paste to oil remaining in Dutch oven and stir fry 1-2 minutes. Add slower cooking vegetable and stir fry about 10 minutes to coat in curry paste/oil mixture, until starting to soften. Add coconut milk and simmer 10 minutes. Add slower cooking vegetable, red pepper, tofu and fish sauce, simmer gently until vegetables are just tender, 5 or so minutes.
Serve over jasmine rice, sprinkled with cilantro or basil with lime wedges on the side.