Step 1
Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated 3 to 5 minutes.
Step 2
Meanwhile preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
Step 3
Discard wet paper towels and cube tofu. Place on the prepared baking tray.
Step 4
Bake in the preheated oven until adequately dry about 20 minutes.
Step 5
While the tofu is baking drain pineapple chunks reserving juice.
Step 6
Combine coconut milk liquid aminos ginger curry paste chili powder curry powder and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
Step 7
Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
Step 8
Stir in basil and jalapeno; cook for 1 minute. Add bok choy spinach green onions mushrooms chile peppers tomatoes and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender about 5 minutes.
Step 9
Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix or serve immediately.