Press the tofu under very heavy books or in a press for at least 30 minutes, or an hour if you have the time.

Chop the broccoli, green bell pepper, squash and jalapeno, and add to a large stock pot. Add the vegetable broth, bring to a boil, and then lower to a simmer, cooking for 20 minutes.

Meanwhile, combine the rice with 3 c. water in a medium saucepan, bring to a boil, and them simmer on low, covered, about 20-25 minutes, watching carefully so it does not burn.

In a medium bowl, combine the sesame oil, garlic powder, and curry powder. Chop the tofu into bite size pieces, and dip each piece in the oil mixture. Heat a large frying pan over medium-low heat, and add the tofu, cooking for about 3-5 minutes on each side.

Add the tofu to the pot of veggies.

In a small saucepan, heat the coconut milk and curry paste, stirring together until well mixed and all clumps dissolve. Then add the milk to the pot of veggies, stirring well.

Heat through for a final 3-5 minutes. Then spoon the rice and curry mixture into bowls, and enjoy!