Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large skillet, heat olive oil over medium heat. Add tofu, sprinkle with salt, and fry until golden, about 10-15 minutes. Remove and set aside.

Cook the white rice according to package instructions.

In a large pot, add coconut milk, green curry paste, sweet potatoes, and bring to a simmer. Cook for 10 minutes until potatoes are tender.

Add broccoli florets and fried tofu to the pot. Cook for an additional 5 minutes until broccoli is bright green.

Stir in golden raisins, chopped cilantro, fish sauce, and brown sugar. Simmer for 2 minutes to meld flavors.

Serve the curry over cooked white rice, garnished with extra cilantro if desired.