Pan Seared Tofu with Thai Red Curry Sauce

Alright ladies, here it is! I decided to go with a recipe I already know, though next time I may pick one I've been meaning to try. I may really annoy some of you with my open-ended cooking style, obvious within all the parentheses. :) I like to be flexible, and usually view recipes as an outline rather than something to be followed exactly.
A few notes first: The Thai Red Curry Paste is easy to find. I even bought it in South Dakota (not a gourmet mecca). I buy the Thai Kitchen red curry paste found in most Asian sections and in all Asian grocery stores. Also, if you (or those you're feeding) really don't want tofu, I bet this would be delicious with chicken or shrimp. I serve this with edamame as a starter and a big green salad or veggies on the side. Edamame is found in the frozen veggie section . I boil it in the pods for about 3-5 minutes, drain, rinse with cold water and toss with some course kosher salt. Yum. Don't eat the pods. I only say this, because I had a friend who did and obviously hated edamame! :)
1/2 C unsweetened coconut milk
1/2 C veg. broth
2 Tbs soy sauce
2 Tbs fresh lime
1-2 tsp Thai Red Curry Paste (start with 1 tsp and add more as needed. We like it spicy, so sometimes I end up adding a lot more!)
2 tsp sugar
2 Tbs roasted peanut oil (I use whatever I have)
1 lb. extra-firm or firm tofu, cut crosswise into eight ½ inch thick slabs and blotted dry between several layers of paper towels or a cloth kitchen towel (I put a weight such as a pan on top)
1/4 C chopped salted peanuts (my kids like more)
cup fresh cilantro leaves (we use more)

Combine the coconut milk, broth, soy sauce, lime juice, curry paste, and sugar in a small bowl and set aside.

Heat the oil in a lrge nonstick skillet over medium heat until shimmering. Add tofu and cook until golden brown, 6-7 minutes. Turn the tofu and cook until golden brown on the second side, about 5 minutes.

Add coconut milk mixture to the pan and simmer, turning the tofu once, until the liquid reduces to a thick syrup and the tofu is glazed, about 2 minutes.
Garnish with cilantro and peanuts.

We love this on rice or as a side dish for sauteed veggies. Sometimes I double the sauce, so there's more for the rice and I have been known to add red pepper and green onion. Let me know if you have questions!