Step 1

Preheat the oven to 425ºF.

Step 2

Drain the tofu and place it on a plate, then top with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.

Step 3

Place the rice in a small pot with 1/4 teaspoon salt. Add 2 cups boiling water, cover tightly with a lid, and simmer until all the water is absorbed, 20 to 25 minutes (do not stir). Let stand covered until ready to serve.

Step 4

Place the broccoli on a large rimmed baking sheet, drizzle with 2 tablespoons of the oil, 1/4 teaspoon salt, and pepper. Toss to coat and roast until browned, 20 to 25 minutes, tossing once halfway through cooking.

Step 5

Meanwhile, in a small bowl, combine the garlic, paprika, the remaining 1/4 teaspoon salt, and pepper.

Step 6

Undo the tofu contraption and slice the tofu into 8 slabs; cut each slab on a diagonal, creating 16 triangles total. Arrange the triangles in an even layer on the cutting board and sprinkle with half of the spice blend.

Step 7

Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom. Arrange the tofu in the skillet in a single layer seasoned side down. Season the other side with the remaining spice blend. Fry the tofu until the underside is golden brown, 5 to 7 minutes. Gently flip the triangles and cook the other side for 5 to 7 minutes more.

Step 8

Lastly, make the sauce. In a bowl, combine all the ingredients from peanut butter through curry paste and stir with a fork/whisk until smooth. Then add the water and stir until creamy.

Step 9

To serve, divide the rice among bowls and top with broccoli, tofu, cilantro, and sesame seeds. Serve with peanut sauce.