Start by pressing the extra firm tofu to remove excess moisture. Place the tofu block between paper towels and place a heavy object on top. Let it press for about 15-20 minutes.

After pressing, cut the tofu into cubes or rectangles, depending on your preference.

Prepare the vegetables by slicing the shallots, mushrooms, and bell pepper into bite-sized slices.

Heat toasted sesame oil over medium heat in a separate large skillet or pot.

Add sliced shallots, sliced shiitake mushrooms, and bell pepper, and cook until softened about 2-3 minutes.

Add the snow peas and saute until they are bright green.

Pour in full-fat coconut milk and add the green curry paste and stir to combine. Bring the mixture to a simmer.

​Add the bamboo shoots, baby corn, and water chestnuts to the curry and mix.

Season the curry with lime juice, red pepper flakes (if using), and salt to taste. Adjust the seasoning according to your preference.

Cover and set to medium-low heat to simmer for 10-15 minutes or until the rest of the food is prepared.

Heat a non-stick skillet over medium-high heat and add toasted sesame oil.

Once the oil is hot, add the tofu cubes to the skillet in a single layer.

Cook the tofu for about 4-5 minutes on each side, or until golden brown and crispy.

Drizzle lime juice over the tofu and toss to coat. Remove from heat and set aside.

Cook the rice according to package instructions.

Once the curry is ready, remove it from heat and stir in chopped fresh cilantro.

Serve the Vegan Thai Green Curry over cooked jasmine rice, topped with the crispy tofu.

Garnish with additional cilantro, red pepper flakes, and lime wedges if desired.