Slice tofu 1/2 inch thick. Cross-cut the slices into small triangles. Arrange triangles in large non-stick skillet, and over medium heat, cook for about 10 minutes each side, pressing tofu occasionally with a spatula to force some of the water out. Tofu will be finished when both sides are golden brown.

In a large dutch oven, saute onions and garlic in oil until onions are translucent. Add coconut milk, ginger, chili powder, curry paste, brown sugar, and 1 tbsp each of the tamari and fish sauce. Mix well and bring to a boil. Add tofu, pepper, green onions, and tomato. Cover and cook 10 minutes, stirring occasionally. Remove from heat and add remaining tamari and fish sauce. Serve immediately, garnishing with cilantro and lime juice, if desired.