- In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 minutes.
- Combine the tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube, and salt in a slow cooker; mix well.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Serve over rice and garnished with cilantro.