Pan-seared tofu cubes served atop a vibrant, silky green curry sauce.
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Toss the pressed tofu cubes in cornstarch and a pinch of salt until evenly coated.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat and sear tofu until golden and crispy on all sides, then set aside.
In the same pan, add the remaining oil and fry the green curry paste and ginger for 2 minutes until fragrant.
Slowly pour in the coconut milk, whisking to combine with the paste until the sauce is smooth and vibrant green.
Add the coconut sugar, soy sauce, bamboo shoots, and bell peppers; simmer for 5-7 minutes until the vegetables are tender-crisp.
Stir in the lime juice and half of the Thai basil leaves, then remove the pan from heat.
Place the crispy tofu cubes on top of the curry sauce just before serving to maintain their crunch.
Garnish with the remaining fresh Thai basil and serve immediately over jasmine rice.
