Vegan Green Curry Tofu "Fish"

1 After you drain and press the tofu, you want to make "filets" with it.
2 Cut the block of tofu into about 1/2 to 3/4 inch thick rectangles. You should get 4. Then lay them flat and score with a knife. You want to cut into the top on the diagonal and then back the other way. See photos. So you have the top crosshatched. You want to just slightly go into the top of the tofu. If you go in too deep the tofu may fall apart. Set aside.
3 Now, make the marinade. In a large mixing bowl, whisk together the olive oil, veggie broth and lemon juice. Then stir in the garlic, salt, red pepper, cilantro and kelp. 
4 Add the tofu "filets" to the bowl with the marinade and make sure the tofu is as submerged as possible. Marinate for 2-3 hours or even overnight. I like to periodically spoon some of the marinade on top of the tofu to make sure they are marinating evenly.  
5 Once you are ready to make the tofu, preheat the oven to 400 degrees(F).
6 Place the tofu onto a sheet pan lined with parchment paper or a silicone mat. Spoon some of the marinade over the tofu, I like to get all the garlic on them and some of the kelp. 
7 Bake for 30-35 minutes or until the tofu is firm. 
8 While the tofu bakes, make the green curry.
9 Heat the oil in a large non-stick skillet on medium. Add the shallots and chili if using. (If you don't want it spicy, leave out the chili)
10 Sauté, reducing heat as needed until the shallots are translucent. About 2-3 minutes. 
11 Add the green curry paste and stir it into the shallots and chili. 
12 Now, add the coconut milk, veggie broth, lime juice and soy sauce. Whisk to combine. 
13 Then add the brown sugar. 
14 Reduce heat to low and simmer for 10-15 minutes. Whisking frequently. Taste and adjust seasonings. Adding a bit of salt if needed and more lime if needed.
15 Turn off the heat and stir in the basil and cilantro. 
16 Once the tofu is done, serve the tofu with rice if desired and the green curry sauce on top.