Remove the tofu from the package and discard liquid. To discard even more liquid, place the tofu on a plate with a sheet of parchment paper on top. The place another plate on top of that. Gently press down to squeeze out more liquid.

Cut the tofu into 3” by 1/2” thick strips.

Heat a large skillet over medium high heat and add 2 tablespoons of coconut oil. Toss the tofu with the arrow root (this helps the tofu brown while sautéing) and then add to a hot pan (if it does not sizzle when you add the tofu, it is not hot enough). Do not keep the tofu moving. If you want it to brown, let it be. At first it will stick to the pan. Wait until it unsticks to flip it over. Cook for 2-3 minutes on each side. Remove to a plate and set aside.

In the same pan, add 2 more tablespoons of coconut oil and sauté all the vegetables for 3-4 minutes, until they start to soften.

Do not shake the can of coconut. Gently open the can and use as much of the cream from the top as you can. Add the coconut cream and some of the coconut milk (1/2 cup total) to the skillet with the curry powder and fresh ginger root. Bring to a boil, then reduce to a simmer for 2-3 more minutes. The vegetables should be easy to pierce now. Add the tofu back in, remove from the heat and gently fold in.