Preheat oven to 375 degrees F. Wrap the tofu in a clean dish towel or paper towels then press it to get it as dry as possible. If you have a tofu press that works even better. Place the tofu on a cutting board and cut into 1 inch cubes.

Put the tofu into a medium mixing bowl and add the spices, sesame oil, and salt. Toss the tofu to coat it evenly.

Transfer the tofu onto a pan lined with foil or parchment paper and put it in the oven to bake for about 15 minutes. After 15 minutes remove from oven and flip the tofu pieces over with a spatula and return to oven for about 15 minutes. Check the tofu for crispiness, if the tofu is still soft bake for 5 minute intervals until crispy. Set aside to cool.

Heat a large saucepan over medium-high heat and add sesame oil, onion, ginger, garlic, red pepper, and carrots, and broccoli. Cook for 2-3 minutes until starting to brown slightly. Add a splash of the vegetable broth to keep the vegetables from sticking. Continue stirring and adding vegetable broth as needed every few minutes until the carrots are soft.

Add the remaining broth, lime juice, chili garlic paste, soy sauce, peanut butter, coconut milk, and coconut sugar to the pan. Bring to a boil, then lower to a simmer and cook for 10 - 15 minutes until thickened.

Season to taste with salt and stir in the tofu. Remove from the heat, sprinkle with chopped fresh cilantro, roasted peanuts, and sliced green chiles Serve with white, basmati, or jasmine rice.