In a large pan, heat the oil over medium heat. Add the cubed tofu and fry until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the green curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Add the sliced bell pepper, carrot, and zucchini to the pan. Let the vegetables simmer in the curry sauce until they are tender.
While the vegetables are cooking, prepare the rice noodles according to the package instructions.
Once the vegetables are cooked, add the fried tofu back to the pan and mix well.
Serve the green curry over the cooked rice noodles.
Garnish with fresh basil leaves before serving.
Enjoy!
