Add curry powder, turmeric, cumin, and coriander to the pan and stir for a minute until fragrant.

Pour in the coconut milk and vegetable broth, then add the soy sauce and tomato paste. Stir well to combine.

Bring the sauce to a simmer and cook for 10 minutes, allowing it to thicken.

Add the fried tofu back into the pan and stir to coat with the sauce. Simmer for an additional 5 minutes.

Cook the rice according to package instructions.

Serve the tofu curry over a bed of rice and garnish with chopped cilantro.

Serve immediately.

Press the tofu to remove excess water, then cut it into cubes.

Heat oil in a pan over medium heat and fry the tofu cubes until golden brown on all sides. Set aside.

In the same pan, add more oil if necessary, and sauté the chopped onions, garlic, and ginger until softened.