Mix together salt and cornstarch. In a zip-top bag, place in tofu cubes along with cornstarch-salt mixture. Zip the bag and toss it until tofu cubes are well-coated.
Heat up about ½ tablespoon of neutral oil in a cast iron skillet / non-stick pan on medium high heat. Place tofu cubes in one layer and cook for 3-4 minutes on each sides, or until most sides are golden brown. Set aside.
In a Dutch oven / soup pot, place in about ½ tablespoon of oil and heat over medium high. Add in onion and saute until translucent, about 3-4 minutes. Stir in garlic, ginger and curry paste and cook for another 1-2 minutes until fragrant.
Add in coconut milk, water, bell pepper, broccoli, carrot and salt. Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 10-15 minutes, or until veggies have softened, stirring every few minutes.
Turn off heat and toss in pan-fried tofu. Stir until everything is well incorporated. Serve it with some freshly cooked rice and enjoy !