Press the tofu by placing under something heavy (I used a heavy skillet or some tins of food) for at least 10 minutes then cut into cubes. Toss the tofu in the cornflour in a large bowl until coated. Heat a drizzle of oil in a large pot and fry the tofu until browned on all sides. Set aside on a paper towel lined plate.
Pour the coconut milk into the pot and add the peanut butter, curry paste, ginger, soy sauce, sugar and juice of half the lime. Heat until the peanut butter and curry paste have melted into the sauce.
Add the pepper and broccoli to the sauce and cook for a couple of minutes until slightly softened then add the tofu back to the curry. Serve with rice and the other half of the lime sliced into wedges.
Nutrition information is an estimate and will vary depending on the ingredients used.