Red Thai Curry with Squash and Broccoli

This squash curry recipe received rave reviews from my husband.  It was nicely spicy for me, and not wimpy enough such that my husband couldn't detect the heat :-).  If you like less spice, add less curry paste.  And make sure you have cilantro to garnish, as it wouldn't be complete without it.

Ingredients

1 16 oz block tofu, cut into ~2'' x 2''  1/4'' blocks
1 medium butternut squash pealed, seeded, quartered length wise, and sliced into 1/4 inch slices
1 medium onion, coarsely chopped
3 cloves garlic, finely chopped
1 Tbsp brown sugar
1 can Thai red curry paste (4 oz can, or 5-6 Tablespoons, or to taste)
1 1/2 to 2 cups veggie broth
1 1/2 cup broccoli, in small/medium florets
salt/pepper
olive oil
chopped cilantro for garnish
prepared brown rice (optional side)

Directions

In a deep frying pan, or dutch oven, heat olive oil.  Add tofu, laying flat side down directly on the pan, flipping when bottom side is golden brown.  Once both sides are golden (10-15 min or so), move to papertowl lined plate.  Add onion to hot pan, cook until translucent (5 minutes). Add garlic, curry paste, and brown sugar, and cook for a minute longer.  Add squash, and stir to coat with curry.  Add 1 cup veggie broth, season with salt and pepper, and cover with lid.  Cook with periodic stirring, adding broth as needed.  Once squash is nearly done, add broccoli, and cook for 3 minutes longer.  Stir in tofu, and cook for 1 minute, just to get the tofu hot.  Serve with brown rice on the side, if desired.