Begin by draining the firm tofu and pressing it for about 15 minutes to remove excess moisture.

Cut the tofu into bite-sized cubes and set aside.

In a large skillet, heat 2 tablespoons of coconut oil over medium heat.

Add the tofu cubes to the skillet and cook undisturbed for about 4-5 minutes until golden-brown on one side.

Turn the tofu cubes and continue frying for an additional 4-5 minutes until all sides are crispy and golden brown.

Remove the tofu from the skillet and set aside.

In a medium bowl, whisk together 13.5 oz of coconut milk, 2 tablespoons of lime juice, 2 minced cloves of garlic, and 1 tablespoon of soy sauce until smooth.

Return the crispy tofu to the skillet and pour the coconut lime sauce over the tofu.

Reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally.

Taste and season the Coconut Lime Tofu with salt and pepper as needed.

Serve hot and garnish with freshly chopped cilantro.