Preheat oven to 400°. Cube tofu and place on a parchment paper lined cookie sheet and bake for 20 minutes. Put 3-4 Tbsp water in a large sauce pan and turn burner to high heat. Add onions, carrots, green beans, red pepper, potatoes and tofu and cook for about 5 minutes. Add remaining vegetables. Mix the dates with one of the cans of coconut milk in a blender. Add coconut milk mixture, the other can of coconut milk, vegetable broth, curry paste and lime juice and cook for 20 minutes. Add the arrowroot mixture and Braggs liquid amino acids and cook for another 5 minutes until sauce has thickened.