Pat the tofu dry with kitchen paper and gently squeeze out the liquid. Then cut into cubes.
Heat 2 tbsp oil in a large saucepan. Add the tofu, season to taste and fry for about 10 minutes over medium heat until crispy. Take out of the pot and set aside.
Heat the rest of the oil in the pan. Add the onion, garlic and ginger and fry for 3 to 5 minutes until the onion is transparent. Add the pepper strips and fry for another 5 minutes. Stir in tomato paste and curry paste and fry for 3 to 4 minutes. Stir occasionally.
Add coconut milk, peanut butter, soy sauce, maple syrup, lime juice and a curry spice mixture to taste and stir well. If it is too thick, add a little broth. Bring to the boil and simmer over medium heat for 20 minutes.
Prepare pasta or rice according to the instructions on the packet.
Add the broccoli to the curry and cook for 3 to 4 minutes.
Serve the curry with noodles, tofu cubes and spring onions.
Instead of Panang curry paste, you can alternatively use normal yellow curry paste.