Drain tofu, rinse and press to dry. Cut tofu into 1-inch cubes and place in a large bowl.

Coat tofu cubes evenly with lemongrass, sesame oil, cumin, coriander, turmeric, and salt.

Allow seasoned tofu to marinate for 30 minutes. Allow tofu tods,. marinate for longer in the refrigerator.

Preheat oven 400 F. Line baking sheet with parchment paper and grease lightly.

Arrange marinated tofu on baking sheet, bake for 20 minutes until golden. Set aside

Heat oil in a skillet, add onion and garlic, and ginger. Cook until onion is soft, stirring constantly, about 3 minutes. Add curry powder and cook for another minute.

Remove from heat and stir in coconut milk and water.

Transfer to a food processor or blender and add peanut butter, Liquid Aminos, maple syrup, lime juice, and ginger.

Process until smooth and creamy. Pour mixture back into the skillet on medium-high heat. Cook until thick, stirring constantly.

Stir in tofu, cayenne pepper. Garnish with crushed peanuts and chopped cilantro leaves.