Put the tofu cubes in a bowl, add oil and salt. Toss well. Spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven at 200°C (around 400°F) for around 13-15 minutes.
Dry roast cumin and coriander seeds in a pan for 2-3 minutes or until they become fragrant. Put in a grinder along will all the remaining curry paste ingredients and grind to make a smooth paste
Heat a cooking pot and add ¾ cup of coconut milk to it. Cook while stirring in between until it thickens and coconut oil starts getting separated from the milk. It will take around 6-7 minutes.
Add green curry paste to the pot and sauté for 3-4 minutes.
Next, add chopped vegetables and cook for around 5 minutes. Keep stirring in between.
Add vegetable stock, coconut sugar, salt, and soy sauce. Cook for around 2-3 minutes.
Once the curry starts simmering, add around 1+1/4 cups of coconut milk. Stir for a minute and then cover the pan. Cook on low flame for around 10 minutes.
Remove the lid and add tofu cubes. Cook for another minute and switch off the stove.
Finally, add lime juice, chopped Thai red chilies, and coriander leaves. Serve with steamed Jasmine rice/ sticky rice/ rice noodles.