Drain tofu and wrap it in 2 paper towels. Place it between 2 plates and set something relatively heavy on the top plate. I used a sack of flour as a weight. Set tofu aside.

Mix the grated ginger, garlic, green onions, and salt in a heat-proof bowl. In a saucepan, heat 4 tablespoons of safflower oil. When the oil is hot enough for cooking something in it, turn off the heat. Pour hot oil into the ginger mixture. You'll hear a nice sizzling sound. Let it cool while you finish preparing the tofu.

In a small bowl, mix the remaining ingredients for the tofu (from the oil to the granulated garlic).

Unwrap the tofu from the paper towels, and make 6 slices along the long side of the tofu block. Spread curry mixture all over each slice of tofu.

Heat a sauté pan over medium-high heat. When the pan is hot, lay the slices of tofu on the pan. Cook each side for 4 to 5 minutes, or until well browned. You should not need more oil for this. Remove tofu slices from heat. Cut each slice of tofu into 3 long strips.

Drain and save the oil from the ginger onion mixture. Use the oil for stir fries.

Fill a wide bowl with warm water. Sprinkle a generous amount of water over a cutting board. Quickly dip a spring roll wrapper into the water for about 2 to 3 seconds. Make sure that the entire surface area of the wrapper has been submerged in the water. Place wrapper onto the wet cutting board. Fill wrapper with vegetables, a strip of tofu and about 1/4 to 1/2 teaspoon of the ginger onion paste. You can either put the filling right in the middle of the wrapper and fold the sides of the wrapper towards the middle to make closed spring rolls. To make open spring rolls (like in the photos), lay the filling towards the left of the wrapper and fold the other three sides wrap towards the center. Repeat until you've rolled 18 spring rolls.

Serve immediately.