Start the jasmine rice

Pan fry the tofu: Pat the tofu dry with a towel. Cut it into large cubes (about ½ inch x 1 inch). Melt 2 tablespoons of coconut oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and ¼ teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium-high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.

Prep the veggies: While the tofu cooks, cut the onion into 1 inch squares. Mince the garlic. Thinly slice the bell pepper and chop in half. Prep the green beans.

Cook the curry: In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the green beans and saute 3 minutes, add the bell pepper and cook an additional 2 minutes, add the onion and cook until they are translucent. Add the garlic and saute until cooked.

Add red curry paste, coconut milk, brown sugar, soy sauce, ½ teaspoon kosher salt. Bring to a simmer. Once simmering, add the tofu and cook for about 5 to 8 minutes until the sauce is thickened and the veggies are tender.

Serve: To serve, spoon the tofu and sauce over rice.