Preheat your oven to 395 degrees F.
Cut the tofu into 1 inch cubes and add to a medium mixing bowl.
Add the soy sauce and cornstarch, and toss well to combine.
Bake tofu for 15 minutes, flipping halfway.
While the tofu is baking, prepare the curry. Heat the coconut oil in a large pan over medium heat.
Add the ginger, garlic and green onions. Cook for 2-3 minutes.
Next, add the soy sauce, and thai curry paste and stir for 1 minute to combine.
Add in coconut milk, and let it reduce for 3-4 minutes.
Add in peanut butter, and mix well into the sauce. Add in carrots, snap peas, peppers and maple syrup and the juice of half the lime. Simmer for 4-5 minutes. Finally, fold the tofu into the curry mixture.
Serve on a bed of rice, and garnish with green onions, chopped peanuts, and a lime wedge. Enjoy!