In a small mortar, crush the ginger and garlic to make a paste. Set aside.
Heat the coconut oil in a wok. Add the chopped onion, cook for 2-3 minutes and add the garlic and ginger paste. Then add the red curry powder and fry for 1-2 minutes. Add the tofu cubes and cook for a few minutes.
Pour in the coconut milk first, followed by all the vegetables. Mix well.
Gradually add the vegetable stock until the vegetables are cooked, which takes about 15-20 minutes.