Start by draining the firm tofu and pressing it between paper towels or a clean kitchen cloth for about 15-20 minutes to remove excess moisture. Once pressed, cut the tofu into evenly sized cubes, roughly 1-inch, ensuring uniform cooking.

In a non-stick skillet, heat 2 tablespoons of coconut oil over medium heat until it shimmers, about 1-2 minutes. Add the cubed tofu to the skillet and sauté the pieces gently. Cook for about 10-12 minutes, turning occasionally until all sides are golden brown and crispy.

While the tofu is cooking, prepare the sauce by whisking together 1 can of coconut milk, 2 tablespoons of fresh lime juice, 2 minced garlic cloves, and 1 tablespoon of soy sauce in a separate bowl. The mixture should be well blended and smooth.

Once the tofu is beautifully browned, pour the prepared sauce over it in the skillet. Immediately lower the heat to medium-low and allow it to simmer gently for 5-7 minutes.

Taste the mixture and adjust the seasoning by adding salt and pepper as needed. Give everything a good stir to evenly distribute the seasoning.

Transfer the Coconut Lime Tofu to a serving dish, optionally garnishing with freshly chopped cilantro. Serve hot alongside fluffy jasmine rice or quinoa.