Remove the tofu from the packaging and press dry with a clean tea towel. If you have extra-firm tofu, there is no need to press it.
Rip the tofu into 1 inch chunks and place in a large bowl. Sprinkle on the cornstarch and gently stir to coat the pieces.
Heat a large non-stick skillet and add the oil. Once hot, add the tofu in a single layer if possible (do this in batches if your pan is too small).
Let the tofu brown on all sides. When you first place the tofu in the pan, try not to move it for a few minutes. Once a crust forms, it will be easier to flip without ripping.
Once the tofu is golden and crisp, add the garlic and ginger to the pan. If the pan is dry, add another tablespoon of oil. Sauté for about 1 minute, then stir in the coconut milk, curry powder and salt.
Stir everything together and bring to a boil. Lower heat and let the mixture simmer, uncovered, for about 10 minutes.
Add the peas and cook for a few more minutes, then taste. Add more salt if desired.
Serve with chopped fresh cilantro, over rice, noodles or even steamed vegetables.