Wrap tofu in paper towels, place a heavy pan on top, and press for 10 minutes to remove excess water. Cut into 1-inch cubes and pat very dry. This step is essential for getting crispy edges.

Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and cook undisturbed for 4-5 minutes until deep golden on the bottom. Flip and cook 3-4 minutes more until most edges are crisp. Transfer to a plate.

Reduce heat to medium. Add curry paste to the same skillet and fry for 1 minute, stirring constantly, until very fragrant and the oil begins to separate slightly.

Pour in coconut milk and vegetable broth, scraping up any browned bits. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.

Add eggplant, bell pepper, and bamboo shoots. Simmer for 8-10 minutes until eggplant is tender when pierced with a knife but still holds its shape. Stir in sugar and soy sauce.

Return tofu to the pan and gently fold to coat. Simmer 2 minutes to heat through. Remove from heat, stir in Thai basil and lime juice. Taste and adjust with more lime or soy sauce if needed. Serve immediately over jasmine rice.