Heat coconut oil in a saucepan over medium heat. Add garlic and sauté until browned.
Add coconut milk, coconut water, water, and tamari, and whisk together. Add curry paste; stir for 1 minute. Whisk in peanut butter and sorghum syrup, and bring to a simmer. Cook for about 5 minutes. Add red pepper flakes if desired.
Remove from heat, cool and set aside.
Preheat oven to 400° F.
Drain and press tofu. You can use a tofu press, or an alternative method using a clean towel and a clean plate. Roll up the tofu with the towel, place it on the plate, cover with the flat side of another plate, and stack 3 books on top. Leave for 15-45 minutes, depending on the desired texture of the tofu.
Place cubed tofu on a parchment lined baking pan in one single layer and bake for 20 minutes until firm.
Once firm, add ¼ cup peanut sauce to the tofu and mix well. Arrange in a single spread-out layer. Let cool.
Use ¼ cup of sauce to either dip the tofu in or drizzle over the tofu. Serve over a salad, whole grains, of your choice with vegetables.
Serving size: 3.5 oz serving Calories: 125 calories, Fat: 8 grams, Saturated fat: 2.5 gram, Carbohydrates: 3 gram, Sugar: 1 grams, Sodium: 111 milligrams, Fiber: 1 grams, Protein: 11 grams, Cholesterol: 0 milligrams