Heat the oil in a large pot over medium-high heat and sauté the garlic, ginger, onions, and red pepper flakes until fragrant, around 3-4 minutes. Add in the tofu and sauté for a further 5 minutes. Next, add in the red curry paste and cook for 2 minutes, stirring well until combined.
Add in the coconut milk and vegetable broth, stir well, and bring to a simmer. Add in the mashed mango, soy sauce, lime juice, and bell peppers. Turn the heat down to medium and simmer gently for 15 minutes.
Taste the curry and adjust the seasoning by adding in more soy sauce, lime juice or red pepper flakes. Serve with cilantro, additional lime wedges on a bed of rice or quinoa.
Notes
Oil-free: To make oil-free omit the oil and instead do a water or broth saute.