Instructions: Cut tofu widthwise into eight 1/2 inch-thick slices. Blot tofu dry between layers of paper towels.

Combine coconut milk, broth, fish sauce, lime juice, curry paste and sugar in a small bowl. Set aside.

Heat oil in large nonstick skillet until shimmering. Add tofu and cook over medium heat until golden brown, 6 to 7 minutes. Turn and cook about 5 minutes more.

Add coconut milk mixture to pan and simmer, turning tofu once, until liquid reduces to thick syrup and tofu is glazed, about 2 minutes. Transfer tofu to serving platter and scrape the glaze left in pan over the tofu. Garnish with minced cilantro and serve immediately.

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