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Heat oil in a large skillet over low heat and add minced garlic and freshly grated ginger. Stir around for a minute and then add 2 tablespoons of Thai green curry paste and stir.
Add a can of coconut milk, 1 ½ cups vegetable stock, 2 teaspoons of brown sugar, ½ teaspoon salt, then turn up the stove to medium heat. Once your curry sauce starts to bubble, turn down the heat to low and let it simmer slowly.
Drain and press a container of extra firm tofu, cut it into cubes, then pan-fry the tofu in 2 tablespoons of oil. Flip the tofu after it cooks for about 2-3 minutes on each side until it's crispy. Place on a paper towel to drain off excess oil. (Toss the tofu cubes in ¼ cup of cornstarch before frying for extra crispy tofu.)
Add a little oil to the skillet and pan-fry 5 cups of veggies of choice.
Just before serving add the sauteed veggies and fried tofu to the green curry coconut sauce.
Toss in fresh basil leaves and the juice of ½ a lime. Serve over rice or rice noodles.