Add uncooked rice and vegetable broth to large saucepan and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until water is absorbed. Remove from heat and stir in cilantro, salt and pepper. Fluff with a fork and set aside.
Preheat Dutch oven or large skillet with raised edges over high heat. Gently stir cubed tofu, cornstarch, and salt and pepper in large bowl. Transfer to hot skillet and cook 5 minutes, or until bottom of tofu is brown and easily separates from pan without sticking. Use tongs to flip, and repeat until each side is cooked. Transfer cooked tofu to wire rack and allow to cool while you cook curry.
In same pan used to cook tofu, melt coconut oil over medium-high heat. Stir in onion and carrot and cook 5 minutes, or until onion is translucent. Reduce heat to medium and stir in garlic, ginger, and broccoli. Stir and cook until broccoli softens and turns vibrant green.
Stir in coconut milk, pumpkin, curry powder, cinnamon, cayenne (if using), salt and pepper. Reduce heat to low and cook 15 minutes, or until liquid is reduced and curry is thick and creamy. Remove from heat.
Divide cooked rice and tofu between plates. Ladle curry over rice-tofu mixture and garnish with lime wedges, fresh herbs, and/or crushed red pepper as desired.
To press tofu: Drain liquid from tofu package. Wrap uncooked tofu block in paper towel (or a clean dishcloth) and place on a plate or in a baking dish. Cover with a heavy object, such as a can or skillet, and refrigerate overnight (or for at least one hour) before unwrapping and chopping pressed tofu into cubes.
This recipe originally appeared on GratefulGrazer.com.