First, bake the tofu. You can use either corn starch or arrow root powder. I like to bake my tofu a day or two before and save in a sealed back in the refrigerator because this makes the meal come together much faster. But you can bake the tofu before/as you prepare the rest of the curry if you prefer. Up to you.
Chop up the bell pepper, zucchini, and onion. Mince the garlic. Peel and finely chop the ginger. In a large pot, toast the curry paste over low/medium heat just until fragrant (1-2 minutes). Turn the heat up to medium and add in the vegetables and 1 tablespoon olive oil. Cook until the bell pepper becomes bright red (2-3 minutes). Shake the coconut milk can well and pour in the pan along with the sesame oil, soy sauce, brown sugar or maple syrup and red pepper flakes (if using). Stir to combine well.
While you’re working on the curry part, don’t forget to cook the rice. I like to use a rice cooker, because I’m pretty lazy. Check the package of your rice for instructions.
I used 1 tablespoon + 1 teaspoon of curry paste in my dish, but depending on the brand and also how much flavor and spice you like, this can vary. I recommend starting with one tablespoon the first time you make this and you can always stir in a little more toward the end of cooking if you need. Then you’ll know for the next time how much curry paste you prefer.