Start by pressing the tofu (see notes). Then, cut it into small cubes.
Wash the vegetables. Peel the carrots. Cut the onion, carrot and zucchini into bite-sized pieces (see step-by-step pictures in post above).
Heat a wok pan with a little coconut oil. When hot, sauté the onion over medium-high heat until translucent. Add in the carrots and the zucchini and sauté for 5 minutes until golden.
Reduce to medium heat and cover with a lid. Cook the veggies for 10 minutes.
In the meantime, mince the garlic and ginger.
Heat another frying pan with coconut oil. Sauté the garlic and ginger. Add in the green curry paste and let it cook for 1-2 minutes until fragrant. Pour a splash of coconut milk into the pan and give it a good mix. Add the mixture to the vegetables.
Pour the rest of the coconut milk into the wok. Let it simmer uncovered while you cook the tofu.
Make sure the frying pan is very hot. Add a little coconut oil if necessary. Cook the tofu over medium-high heat for 3 minutes with stirring. Then flip the cubes and cook for another 3 minutes until crispy.
Serve the tofu and green curry over rice.