Press the tofu for at least 10 minutes to remove excess moisture, then cut it into 1-inch cubes to ensure they hold their shape in the broth.

Heat the oil in a large pot over medium-high heat until it shimmers. Sauté the garlic and ginger for about 2 minutes until they are fragrant and beginning to soften.

Add the curry paste and cook for 2 to 3 minutes, stirring constantly. You want the paste to darken slightly and become very aromatic as the oil begins to separate from the solids.

Pour in the coconut milk and vegetable broth, whisking until the curry paste is fully dissolved. Stir in the soy sauce and coconut sugar, then lower the heat to medium and simmer for 4 minutes until the liquid is gently bubbling.

Add the tofu, eggplant, baby corn, and bell pepper. Cover the pot and cook for another 5 minutes, until the eggplant is tender and the peppers have just softened.

Taste the curry and adjust the saltiness with more soy sauce or sweetness with extra sugar if needed. If the sauce is too thick, stir in a splash of broth.

Turn off the heat and stir in the basil leaves until they wilt. Serve hot over steamed jasmine rice, topped with cilantro and a squeeze of lime juice.