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Preheat the oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, until golden brown, about 30 minutes. Set aside to let cool to room temperature.
In a large bowl, combine tomatoes, lime juice, cilantro, jalapeño, salt, onion, bell pepper, ginger, garlic and coconut milk. Add tofu and toss gently. Cover and refrigerate for at least 2 hours or up to overnight.