Preparation Steps

• Press the tofu with paper towels to remove excess water. Cut the tofu into bite-sized cubes. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the tofu cubes and sprinkle with salt. Pan-fry for 10-15 minutes, stirring occasionally, until golden brown and slightly crispy. Remove the tofu from the pot and set aside.
• While the tofu is cooking, start cooking the white rice according to package directions.
• In the same pot used for the tofu, add the cubed sweet potatoes, coconut milk, and green curry paste. Stir well to combine. Bring to a simmer and cook for 5-10 minutes, or until the sweet potatoes are fork-tender. Add the broccoli florets and the reserved pan-fried tofu to the pot. Continue to simmer for another 3-5 minutes, or until the broccoli is bright green and tender-crisp.
• Stir in the golden raisins. If using, add the fish sauce and brown sugar to taste. Adjust seasoning as needed.
• Serve the green curry over cooked white rice. Garnish with fresh chopped cilantro.