A simplified version using store-bought paste and frozen vegetables.
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Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the cubed tofu and sear until golden brown on at least two sides, then remove and set aside.
Lower the heat to medium and add the green curry paste, stirring constantly for 1 minute until fragrant.
Slowly pour in the coconut milk and stir until the curry paste is fully dissolved and the sauce is smooth.
Add the frozen vegetables directly into the sauce and bring to a gentle simmer for 4-5 minutes.
Stir in the soy sauce, brown sugar, and the cooked tofu pieces, simmering for another 2 minutes.
Turn off the heat and stir in the lime juice and fresh basil if using.
Serve immediately over warm jasmine rice.
