6 c chopped greens (kale, spinach, chard, collards, etc)
Squeeze the excess water from the tofu: place it on a plate between several layers of paper towels, put another plate on top and weight it down with a can. Leave to drain for 15-20 minutes.
Tear the tofu into rough pieces with your hands. Toss with a pinch of salt and cornstarch.
Heat oil in a large heavy skillet over high heat. When oil shimmers, add tofu pieces and fry until golden brown and crisp. Fry in batches if necessary to avoid overcrowding the pan. Use a slotted spoon to remove tofu to a plate and set aside.
Add shallot to skillet and stir-fry briefly. Add curry paste and continue frying for 2-3 minutes. Add coconut milk and ½ can water and simmer for 5 minutes, stirring to incorporate curry paste. Add brown sugar, lime juice, and fish sauce and simmer for another couple of minutes.
Add greens to pan and cook, covered just until greens wilt, about 3-5 minutes. Add tofu pieces and heat through. Serve with hot, fluffy jasmine rice and extra lime wedges.