For the Red Curry:

Prepare the Vegetables:

• While the tofu is being pressed, slice the onion, bell peppers, and shiitake mushrooms. Cut the baby corn and bamboo shoots into bite-sized pieces. Mince the garlic.

Sauté the Aromatics:

• In a large pot or Dutch oven, heat 2 tablespoons of toasted sesame oil over medium heat. Add the onions and sauté until softened, about 3-4 minutes.

Add the Garlic & Red Curry Paste:

• Add the minced garlic and red curry paste to the onions. Stir well to combine and cook for another 1-2 minutes until fragrant.

Add the Coconut Milk:

• Pour in the 2 cans of full-fat coconut milk. Stir everything together, bringing it to a gentle simmer.

Add the Vegetables:

• Add the bell peppers, shiitake mushrooms, baby corn, and bamboo shoots to the pot. Let the curry simmer for about 20-25 minutes until the vegetables are tender and the flavors have melded together.

Season the Curry:

• Stir in the 1 tablespoon of low-sodium soy sauce, red pepper flakes (to taste), and any additional seasonings you like. Simmer for another 5 minutes.

For the Crispy Tofu:

Press the Tofu:

• Press the tofu before starting the curry to remove excess moisture. Wrap the tofu in a clean kitchen towel and place something heavy on top for about 15-20 minutes.

Cube the Tofu:

• Once the tofu is pressed, cut it into bite-sized cubes.

Sear the Tofu:

• In a separate non-stick skillet or wok, heat 2 tablespoons of toasted sesame oil over medium-high heat. Add the tofu cubes to the skillet and cook until golden and crispy on all sides, about 10-12 minutes.

Add Tofu to Curry:

• Once the tofu is crispy, gently fold it into the curry and let it simmer for 3-5 minutes to absorb the flavors.

Finish:

Add Fresh Lime and Basil:

• Just before serving, squeeze fresh lime juice over the curry and top with freshly chopped Thai basil.

Serve:

• Serve the curry over rice (jasmine rice or brown rice) and garnish with extra basil and lime wedges.