Deborah Madison's Pan-Seared Tofu with Thai Red Curry Glaze

I pan-seared the tofu as described below, but then switched up at the last minute and added a Thai-inspired cashew sauce instead of the red curry glaze in the recipe. Hard to go wrong with anything by Deborah Madison. The red curry glaze is killer too.

1 one-pound package firm or extra-firm tofu, drained
1/4 cup coconut milk
1/4 cup chicken stock
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon Thai red curry paste
1 teaspoon sugar
1 tablespoon peanut oil
Minced cilantro for garnish

1. Cut tofu widthwise into six slices.

2. Combine coconut milk, stock, fish sauce, lime juice, curry paste and sugar in small bowl, and set aside.

3. Heat oil in large nonstick skillet until shimmering. Add tofu, and cook over medium heat until golden brown, 6 to 7 minutes. Turn and cook about 5 minutes more.

4. Add coconut milk mixture to pan and simmer, turning tofu once, until liquid reduces to thick syrup and tofu is glazed, about 2 minutes. Transfer tofu to serving platter, and scrape the glaze left in pan over tofu. Garnish with minced cilantro and serve immediately.