Cut the pressed tofu into cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and fry until all sides are golden brown, about 5-7 minutes. Once done, remove the tofu from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of vegetable oil and green curry paste. Fry the curry paste for 1-2 minutes until fragrant. Slowly pour in the coconut milk and vegetable broth, stirring to fully combine with the paste.

Add the sliced red and green bell peppers and the peeled, sliced carrot to the skillet. Bring the mixture to a simmer and cook for about 10 minutes, or until the vegetables are just tender. I like to keep the vegetables slightly crisp for extra texture.

Return the fried tofu (from Step 1) to the skillet along with bamboo shoots, soy sauce or tamari, and brown sugar. Stir well to incorporate all the ingredients, then let the curry cook for another 5 minutes so the flavors can meld together.

Remove the skillet from the heat and stir in the freshly squeezed lime juice and Thai basil leaves. Taste and adjust the seasoning by adding more soy sauce or lime juice if needed. For a more authentic flavor, I like to use fresh Thai basil whenever possible.

Spoon the finished green curry over steamed jasmine rice and enjoy immediately while hot.