Wrap the block of tofu in paper towel and put it under a pot for 5 - 10 minutes or until water stops coming out of it.

While you're waiting for the tofu, mix together the cornstarch, ground ginger, cayenne and pepper in a bowl.

Cut up the tofu in 1 inch sections and toss in 1 Tblsp of Tamari and 1 Tblsp of water. Let it marinate for 10 minutes. Coat the tofu in the cornstarch spice blend.

Heat up a wok over medium heat and add 1 Tblsp of coconut oil. Add cut up tofu in batches depending on the size of your wok. Cook for approximately 5 minutes or until the tofu is brown.

After the tofu is done, add 1 Tblsp coconut oil in the wok again. Add the Thai chili peppers, sambal and green onions. Cook 3 - 5 minutes.

Add the garlic and ginger and cook for 1 minute. Pour in the tamari, water, lime juice and rice vinegar.

While that is cooking, cook the bean thread noodles in a saucepan for 1 minute. Drain and rinse.

Slowly whisk in the cornstarch slurry. Once it is thickened, add the tofu back in and serve immediately.