First, cook the sweet potato. Prick it all over with a fork. Either roast it in a 400 degree oven for about 45 mins until tender, or microwave for about 10 mins. Allow to cool slightly. Peel, and smash with a potato masher eliminating all small chunks. Add the crumbled tofu and smush together with a fork. Sprinkle salt, cumin, coriander, minced garlic and minced ginger into mixture. Fold in the chopped cilantro. Sprinkle all over with 1/4 cup of the chickpea flour, and incorporate well with a spatula. If the mixture seems wet, add the other 1/4 cup of chickpea flour.
Form the koftas into either quenelles using two small kitchen spoons, or using lightly wet hands, form into small golf balls.
Heat a dutch oven, or similarly heavy bottomed pot on medium high heat with the two tablespoons of coconut oil. Sear your koftas in batches until brown on all sides, and set aside while you make the sauce.
In the same pot, add your onions. The pot will bubble furiously, keep stirring to avoid heavily browned onions. Cook till lightly translucent. Add the minced ginger and garlic. Swirl until fragrant - this will happen quickly. Add your curry powder. Stir to coat, and then quickly add the tomato paste. You want to avoid burning the ginger, and the curry spice, both of which can brown very quickly. Cook the tomato paste out for about 2 mins. When it starts coating the bottom of the pot, its ready. Add the coconut milk. Keep stirring until the mixture is homogeneous. Sprinkle in the coconut palm sugar, and the vinegar. Allow it to come up to a simmer, and then carefully add the koftas back to the pot. Allow to simmer together 5 minutes until the sauce is thick, and the dumplings are warmed through. Serve with jasmine rice and lots of fresh cilantro.