Heat a non-stick skillet over medium-high heat and add a splash of vegetable oil. Fry cubed firm tofu for 5-7 minutes until golden brown, then set aside.

In the same skillet, add more vegetable oil if needed and reduce heat to medium. Add green curry paste, cooking for 1-2 minutes until fragrant.

Pour in coconut milk and vegetable broth, stirring well. Bring to a simmer and cook for 3-4 minutes.

Stir in sliced bell peppers and carrots. Cook for 10 minutes until vegetables are tender, but vibrant.

Return crispy tofu to skillet along with bamboo shoots, soy sauce, and brown sugar. Cook for an additional 5 minutes.

Remove from heat and stir in lime juice and Thai basil leaves. Adjust seasoning as necessary.

Serve curry over bowls of steamed jasmine rice and garnish with additional Thai basil or red chili flakes.