Wrap tofu in paper towel and press under a weight (tins of beans on a chopping board) to remove water. Dice tofu into cubes and set aside. 

Heat a medium non-stick saucepan over medium heat and saute onion for 5 minutes until soft. Add ginger and turmeric and cook for another minute until fragrant.

Add carrots and stock, bring to a low simmer and cook covered for 10 minutes, or until carrots are soft. 

At the same time, heat a non-stick frypan over medium-high heat and cook tofu for 5-6 minutes until golden all over. Set aside and keep warm. 

Remove soup from heat, add coconut cream and blend with a stick blender until smooth. Adjust seasoning.

Ladle soup into bowls, top with tofu and sesame seeds and serve with warm baguette.