Tofu with Thai Curry Sauce

Ingredients:

• Sauce
• 1 cup “lite” coconut milk
• 2 tablespoons chopped fresh cilantro (or 1 tsp dried)
• 1 teaspoon red curry paste
• 1/2 teaspoon brown sugar
• 1/2 teaspoon salt, or to taste
• Tofu and Vegetables
• 1 package (14 ounces) extra-firm tofu
• 2 teaspoons extra-virgin olive oil
• 2 bell peppers, chopped into 0.5"x1" pieces
• 2 cups uncooked brown rice, then prepared

Preparations:

1. To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl.
2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces, about an inch square.
3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then, attempt to flip all the tofu crumbles and cook another 5 minutes. Stir and cook for a final 5 minutes. 
4. Reduce the heat to medium. Add bell pepper and the curry sauce and cook, stirring, until the vegetables are just cooked, 4 for 5 minutes more.
5. Serve over brown rice.