Start by pressing your tofu for at least 20 minutes to remove excess moisture, then cut it into bite-sized cubes.
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium heat until shimmering. Carefully add the tofu cubes and fry for 5–7 minutes, turning occasionally, until they’re golden and crispy on all sides. Remove and set aside.
In the same pan, add a small splash more oil if needed, then toss in the chopped onion. Sauté for about 3–4 minutes until fragrant and translucent, with a slight golden hue around the edges.
Add the curry paste to the onions, stirring constantly for about 1 minute until it becomes fragrant and deeply colored. This releases bold aromas and enhances the flavor.
Pour in the vegetable broth or water, stirring to loosen any bits stuck to the bottom of the pan. Bring the mixture to a gentle simmer, watching as it starts to thicken slightly and fill the kitchen with spicy warmth.
Add sliced carrots and bell peppers to the simmering sauce. Cook for 5–8 minutes, stirring occasionally, until the vegetables are tender but still vibrant and slightly crisp.
Stir in soy sauce or miso to deepen the umami flavor, then gently return the crispy tofu to the pan. Mix everything well and cook for another 2 minutes, allowing the flavors to meld and the sauce to coat all ingredients beautifully.
Taste the curry and squeeze lime juice over it to brighten the flavors. Adjust seasoning with a pinch of salt or more lime as needed.
Remove from heat and let sit for 2–3 minutes to allow the flavors to deepen and the sauce to thicken slightly. Garnish with fresh herbs if desired.
Serve the curry hot over rice or noodles, enjoying the rich aroma of spices and the crispy tofu topping. Dig in and savor the bold, layered flavors that make this dish special.
