1 (16-ounce) block of tofu, frozen and then thawed and cut into cubes
¼ cup extra-virgin olive oil or coconut oil
1 onion, diced
2 tablespoons minced fresh ginger
5 garlic cloves, minced
1 to 3 tablespoons Thai red curry paste
1 red bell pepper, chopped
1 cup chopped eggplant
2 (14-ounce) cans coconut milk
1 (8-ounce) can sliced bamboo shoots, drained and rinsed
1 teaspoon ground turmeric
2 tablespoons brown sugar
2 tablespoons chopped fresh basil
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook, turning, until it is browned on all sides, about 10 minutes.
In a stockpot, heat the remaining 2 tablespoons of oil over medium-high heat. Add the onions and cook, stirring, for about 5 minutes, until softened. Add the garlic and ginger and cook, stirring, for 30 seconds more. Add the curry paste and stir for another 30 seconds.
Add the bell pepper, eggplant, coconut milk, bamboo shoots, turmeric and brown sugar, and stir to mix. Bring to a simmer over medium heat, then reduce the heat to low and simmer, uncovered, for about 15 minutes.
Serve hot, garnished with chopped fresh basil.