Remove tofu from the container it is in and drain out all the liquid. Then wrap the tofu in paper towels and/or kitchen towels and let it drain. Set it aside.

Peel and chop onion, ginger, and garlic.

Add olive oil to a pan and also add in the garlic, onion, ginger - make sure the flame/heat is set to medium heat.

Sauté for 9-10 minutes, stirring often so they don’t burn.

While onion, ginger, garlic are sauteing, unwrap the tofu and cut it into bite-sized cubes.

Push onion, ginger, garlic to the side of the pan and add cubed tofu into the middle of the pan. Let tofu cubes saute for about 3-5 minutes or until they are gently browned.

Using a spatula, flip the cubed tofu over and let the other sides brown for another 3-5 minutes.

Flip the cubed tofu one more time and let it saute for another 3-5 minutes.

Then add in the cayenne and harissa and stir until spices are evenly distributed.

Add in the coconut milk and stir well.

Cover and let simmer for 5 more minutes over low flame.

Remove cover and turn off the stove.

Stir in chopped parsley

Season with salt and pepper and enjoy with rice or roti!