Sauté the Shallot (4) with Oil (1 teaspoon) in a large pan on high heat. Add Water (to taste) as needed to de-glaze the pan and avoid burning, stirring occasionally until translucent and slightly browned, about 5 minutes.
Add the Garlic (2 clove) and stir for another 2 minutes, stirring and adding water as needed to prevent burning.
Add the Potato (3), Red Curry Paste (3 tablespoon) and Water (1 cup) to the pot, then bring to a boil. Reduce to a simmer with the lid partially covered, and allow to simmer for about 7 minutes.
Add Red Bell Pepper (2), Broccoli (1/2 head), Extra Firm Tofu (1 1/4 cup), Coconut Milk (1 can), Soy Sauce (1 tablespoon), and Sambal (1 teaspoon).
Cook for 8-10 minutes, until fragrant and veggies lightly cooked to your liking.
Serve with Brown Rice (to taste), garnish as desired, and enjoy! Store in an airtight container for up to 3 days.