Vegan Pineapple Tofu Curry

1 Preheat the oven to 400 degrees(F). 
2 Cut the pressed tofu(if you need more info on pressing tofu check out my TOFU COOKING GUIDE) into cubes.
3 Toss the cubes of tofu with 1 Tablespoon of the oil and the salt. Coat evenly then spread out in a single layer on a baking sheet and bake for 15 minutes. Flip and bake 10-15 more minutes or until brown and crispy. 
4 Now in a large non-stick skillet or wok, heat 1 more Tablespoon of oil on medium high. Add the carrots and green beans to the skillet and saute for about 5 minutes, then add 1 Tablespoon of soy sauce, toss to coat.
5 Then reduce heat to medium low, then cover and let steam for 10-15 minutes or until the green beans and carrots are tender.
6 Once the veggies are tender, remove the cover and add the pineapple. Saute for about 5 minutes then remove the carrots, green beans and pineapple from the skillet, set aside.
7 Now using the same skillet, heat the remaining 2 teaspoons of oil on medium high. Then add the red curry paste. Saute the red curry paste in the oil for 2-3 minutes. 
8 Next, add the coconut cream, vegetable broth, coconut sugar or agave and lime juice to the skillet with the red curry paste. Whisk everything together to fully combine. 
9 Bring to a simmer, then reduce heat to medium low and simmer for 5-7 minutes. Taste and adjust seasonings. 
10 Once the tofu is done, add the veggies, pineapple and tofu to the skillet with the curry sauce. Toss everything and saute for 3-5 minutes. Then serve with rice or noodles and fresh cilantro.