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If your tofu is not already pressed, be sure to press it to remove excess moisture. Preheat air fryer to 390°. Once tofu is pressed, dice it, sprinkle with salt, and add to air fryer for 15min, shaking tofu basket ½ way through. Set aside once finished.
In a deep pan, add about 2 tablespoons of water and a little oil, along with the onions, ginger and garlic. Sauté for about 3 minutes, stirring often, until the onions are translucent and the garlic is fragrant. Be sure to add more water (2 tablespoons at a time) as needed to prevent burning.
Add in the sliced bell peppers, carrots and potatoes, and cook for 3 minutes more.
Add in the coconut milk, water, coconut sugar/brown sugar, and curry paste. Mix through and bring the pot to a simmer over medium heat. Lower the heat to medium-low and simmer uncovered for 8-10 minutes, or until the potatoes are fork-tender.
Add in the broccoli and tofu and simmer for 5 minutes more or until the broccoli is bright green and the tofu is has absorbed some liquid.
Remove the pot from heat and add in the finely chopped cilantro and a drizzle of ½ lime.
Divide the curry into 4 bowls along with ½ cup of brown rice in each (or as much as desired). Serve with more cilantro and a little lime on top. Enjoy!