Set a large soup pot or Dutch oven on the stove over medium-high heat. Place a plate lined with a clean kitchen towel or paper towels nearby for the tofu.

Cut the tofu into 3/4-inch cubes. Pat the cubes dry again if they still look wet.

Trim the green beans and cut them into 2-inch pieces. Thinly slice the bell pepper and scallions.

Peel and grate the ginger. Finely chop the garlic.

Pour the oil into the soup pot. When the oil looks loose and shiny, put the tofu into the pot in one layer and sprinkle it with a small pinch of the salt.

Cook the tofu for 3 to 4 minutes without moving it much, until the bottom side is golden brown.

Turn the tofu pieces with tongs or a spatula. Cook for 3 to 4 minutes more, until several sides have crisp brown edges.

Transfer the tofu from the pot to the towel-lined plate. Leave the pot on the stove.

Lower the heat to medium. Put the garlic, ginger, and curry powder into the pot and stir for about 30 seconds, just until fragrant.

Add the green beans and bell pepper to the pot. Cook for 2 to 3 minutes, stirring often, until the vegetables start to soften but still look bright.

Pour the vegetable broth into the pot. Use a wooden spoon to scrape the bottom of the pot so any browned bits mix into the broth.

Add the coconut milk, soy sauce, and about 1/2 teaspoon of the remaining salt to the pot. Stir until the broth looks smooth and evenly colored.