Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the cubed tofu and fry until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
Cook the Curry: In the same skillet, add the remaining tablespoon of oil and the green curry paste. Fry for 1-2 minutes until aromatic. Slowly pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Vegetables: Add the sliced bell peppers and carrot to the skillet. Bring to a simmer and cook for about 10 minutes, or until the vegetables are just tender.
Combine: Return the tofu to the skillet along with bamboo shoots (if using), soy sauce, and brown sugar. Stir well and continue to cook for another 5 minutes, allowing the flavors to meld.
Final Touches: Remove from heat and stir in the lime juice and Thai basil leaves. Adjust seasoning with more soy sauce or lime juice if needed.
Serve: Spoon the curry over steamed jasmine rice and enjoy!