Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Add maple syrup and 1/4 teaspoon coconut extract to yogurt cheese; stir well, and set aside.
Preheat oven to 350°.
Heat olive oil in a large ovenproof Dutch oven over medium-high heat. Add pork, browning well on all sides. Remove pork from pan, and set aside.
Heat sesame oil in pan over medium-high heat. Add sweet potato, onion, bell peppers, and garlic; sauté 2 minutes. Add curry powder; sauté 3 minutes. Return pork to pan, and stir in broth, tomato sauce, and bay leaf. Bring to a boil; remove from heat, and cover. Bake at 350° for 40 minutes.
Strain pork mixture through a colander into a bowl. Return broth mixture to pan; set pork mixture aside. Combine cornstarch and water in a bowl; stir well. Add cornstarch mixture, lemon juice, garam masala, salt, and ground red pepper to pan; bring to a boil, and cook 1 minute, stirring constantly.
Add one-fourth of broth mixture to yogurt cheese mixture; stir constantly with a whisk. Add yogurt cheese mixture to pan. Return pork mixture and tofu to pan; cook over medium heat until heated (do not boil). Remove from heat; stir in 1/4 teaspoon coconut extract. Serve over rice; sprinkle with parsley.