• For the Crispy Marinated Tofu
• Slice the tofu into 1/2 inch slabs crosswise. Place the pieces on a clean kitchen towel or several sheets of paper towel and gently press and flip to remove excess moisture.
• Whisk together the oil, lime juice and miso then pour into a resealable container.
  Place the dry tofu slices into the container so they are full covered by the marinade. Let sit at room temperature for at least 30 minutes or up to overnight in the fridge.
• To bake, preheat the oven to 425º F and line a rimmed baking sheet with parchment paper.
  Apply a thin coating of cornstarch to the marinated tofu and place in a single layer on the baking sheet.
• Bake for 15-20 minutes then flip each piece and return to the oven for another 15 minutes or so until golden brown and crispy.

For the Curry:

• To make the curry sauce, add the coconut milk, jalapeños, cilantro, garlic cloves and sugar to the container of a high speed blender. Blend until smooth. Set aside until ready to use.
• Heat the oil in a large skillet over medium heat. When shimmering, add the shallot and zucchini. Cook for 6-8 minutes or until just beginning to soften.
• Stir in the cumin and coriander, cook for another 2-3 minutes before adding in the blended curry sauce, green beans, chickpeas and salt.
• Bring to a boil and reduce until the sauce has thickened and the vegetables are tender—about 5-10 minutes. Squeeze in the lime juice and add salt to taste if needed. Serve with basmati rice, crispy tofu and abother squeeze of lime juice.