Deeply aromatic curry with bruised lemongrass stalks and galangal.
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Heat coconut oil in a heavy-bottomed Dutch oven over medium heat and sear the tofu cubes until golden brown on all sides; remove and set aside.
Spoon the thick 'cream' from the top of one coconut milk can into the pot and fry it until it splits and the oil separates from the solids.
Add the red curry paste to the split coconut cream and fry for 3-5 minutes, stirring constantly until highly aromatic and darkened in color.
Slowly pour in the remaining coconut milk while whisking to incorporate the paste, then add the bruised lemongrass, galangal rounds, and torn lime leaves.
Bring the liquid to a gentle simmer, then reduce heat to low; cover and let the aromatics infuse the coconut base for at least 25 minutes.
Add the seared tofu, bamboo shoots, and bird's eye chilies; season with coconut sugar and mushroom sauce to achieve a balance of sweet and savory.
Continue to simmer uncovered for another 10 minutes until the curry has thickened slightly and the flavors are deeply concentrated.
Remove the lemongrass stalks and galangal rounds, then fold in the fresh Thai basil leaves just before serving over jasmine rice.
