Indonesian Tofu in a thin brown sauce

This recipe doesn't really have a name. It's a random recipe my Indonesian sister-in-law showed me when teaching me how to make tofu the Indonesian way. She doesn't cook using measurements, so this is just a list of ingredients for the most part. I recreated it tonight and it came out pretty much the same as hers, so I'm pretty proud!

Extra firm tofu (cubed, not drained)
1 shallot (or onion)
coriander powder
coconut milk (~1/4-1/5 can?)
vegetable stock (~1/2-3/4 cup)
~ 1 tsp chili paste with holy basil leaf (can sub with sambal oelek + basil puree)
diced or pureed tomatoes (1/4 can?)
minced garlic
lemongrass paste
tumeric
sugar (optional)

I can't remember exactly how she did it, so here's how I did it:

1) Heat oil in a high sided skillet, add cubed tofu. Don't touch it until it's firm, then flip it over.

2) Once tofu is mostly browned, add onions/shallots and cook until brown.

3) Add broth, tomatoes, chili paste (add more for desired heat), basil, lemongrass, garlic. Mix together, then add coconut milk.

4) Add tumeric and coriander. Mix in. Taste the sauce. If it's too spicy, add a little sugar.

5) Let sit so tofu can absorb flavors. This can be done on the stove at a low simmer (covered) or in the fridge overnight. If left overnight, note that it will be hotter and the spices will be more prominent.

Serve over rice or couscous. Well complemented by raisins. Total cooking time shouldn't be more than 30 minutes.