Preparation

• Place two layers of paper towels on a plate, then top with the tofu, then another two layers of paper towels, and a large plate. Leave for about 15 minutes to drain. Cut the tofu into 1-inch cubes. In a small bowl, stir together the brown sugar and curry paste. Add one-third of this mixture to a zip-top, gallon-size plastic bag. Add the tofu and gently coat it with the marinade, using your hands to massage it. Close the bag and refrigerate.
• 将红薯放入慢炖锅中，然后将另外三分之一的糖粉混合物和所有盐和胡椒混合在一起。加热2汤匙。在10英寸的重型炒锅中用中火加热。热时，加入生姜，柠檬草和大蒜，然后炒至约2分钟。加入最后三分之一的糖粉混合物，再加上面粉（如果锅非常干燥，则剩余的1汤匙油），煮熟，搅拌，直到看不见白面粉，不超过一分钟。加入椰奶，南瓜，柠檬汁和汤汁，并用高火煮沸，猛烈搅拌以去除任何团块。煮至光滑，变稠，并出现一些气泡，大约4分钟。倒在地瓜上。
• Cover the slow cooker and cook on low until the sweet potatoes are very tender but still retain their shape, about 4 hours. Stir in the chard and marinated tofu, cover, and cook on high until the chard is tender, about another 20 minutes. Serve immediately.