In a bowl, mix the soy sauce, agave syrup, and garlic powder. Add the tofu cubes and ensure they are well coated with the marinade. Let marinate for at least 30 minutes, turning the pieces occasionally.

Heat a little oil in a large pan or pot. Pour in the marinade and tofu cubes, and sauté them until they are golden brown. Set them aside.

In the same pan, add a bit more oil if necessary and sauté the mustard seeds and fennel seeds until they start to pop. Then, add the garlic and ginger and sauté until they are fragrant.

Add the curry paste, a bit of ground cumin, coriander powder, and turmeric. Cook for a minute to release the aromas of the spices.

Add the sliced mushrooms and red bell pepper, and cook them briefly.

Stir in 400 ml of coconut milk and the lime zest. Let it simmer for 10 minutes. If the sauce is too liquid, you can add a bit of cornstarch mixed with cold water to thicken.

Add back the golden tofu and continue cooking for 5 minutes.

Adjust the taste with salt, pepper, and lime juice.

Garnish with chopped fresh herbs and serve the curry with jasmine rice or basmati rice.