Drain and press firm tofu under a heavy plate for 20 minutes. Cut into 1-inch cubes. Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu cubes and cook 3-4 minutes per side until golden and crispy. Remove and set aside.
14 oz firm tofu, 2 tbsp vegetable oil
Add remaining 1 tablespoon vegetable oil to the wok over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add 2-3 tablespoons Thai green curry paste and stir constantly for 2-3 minutes until the paste darkens and is aromatic.
2-3 tbsp Thai green curry paste, 2 tbsp vegetable oil, 3 cloves garlic
Pour in half the coconut milk (about ¾ cup) and stir to combine with the curry paste. Simmer for 2 minutes until the sauce thickens slightly. Gradually add the remaining coconut milk while stirring to reach desired consistency.
13.5 oz coconut milk, 2-3 tbsp Thai green curry paste
Stir in julienned green papaya and bamboo shoots. Bring to a gentle simmer and cook 5-7 minutes until papaya softens but retains slight crunch. Add torn lime leaves. Taste and adjust seasoning with soy sauce, sugar, or lime juice as needed.
2 cups green papaya, 1 cup bamboo shoots, 4-5 leaves lime leaves
Return crispy tofu to the wok and stir gently to coat in the curry sauce. Add Thai basil leaves and sliced chilies if using. Cook 1-2 minutes until basil wilts. Serve immediately over steamed jasmine rice.
14 oz firm tofu, 0.5 cup Thai basil leaves, 1-2 chilies
