Drain and press the firm tofu to eliminate excess moisture, then cut it into 1-inch cubes.

Heat coconut oil in a skillet over medium heat. Add tofu cubes and cook undisturbed for 4-5 minutes until golden brown.

Flip the tofu cubes and cook for an additional 4-5 minutes until all edges are crispy.

While the tofu cooks, whisk together coconut milk, lime juice, minced garlic, and soy sauce in a mixing bowl.

Once tofu is crispy, reduce heat and pour sauce over the tofu, stirring gently to coat. Simmer for 5-7 minutes.

Season with salt and pepper to taste, then garnish with cilantro before serving hot with jasmine rice or quinoa.