Start by draining firm tofu, then wrap it in a clean kitchen towel and press gently to remove excess moisture for about 15 minutes. After pressing, cut the tofu into bite-sized cubes.

In a large skillet, heat 2 tablespoons of coconut oil over medium heat until it shimmers. Carefully add the tofu cubes in a single layer. Cook for 8–10 minutes, turning occasionally, until golden and crispy.

While the tofu is cooking, grab a medium bowl and whisk together one can of coconut milk, the juice of two fresh limes, minced garlic cloves, and soy sauce.

Once the tofu is crisp, pour the coconut lime sauce over it in the skillet. Stir gently and allow it to simmer for 5–7 minutes.

Taste and season with salt and pepper according to preference.

Remove from heat and serve hot, garnished with chopped cilantro.