Start by pressing out your tofu to remove any excess moisture - either by using a tofu press or placing the tofu in a kitchen towel and placing something heavy on top for 30-35 minutes. Once pressed - cut into cubes and set aside.
In a sauté pan or wok, sauté the ginger and garlic until they start to stick to the pan, once they do add in the coconut milk, red curry paste, tamari, red chili paste, and coconut sugar. Mix well to ensure everything is well combined.
Add in the baby corn, bamboo shoots, red bell pepper, and basil - mix and cook for about 3-4 minutes on medium heat. Be careful not to overcook your veggies, they’ll become too soft.
Add in your cubed tofu and cook for additional 2-3 minutes.
Garnish with some more fresh basil and serve with rice.