Step 1: Broil the tofu.
2. Fry the onions, carrots and green curry paste.
Step 3: Add mushrooms, coconut milk and seasonings; simmer.
Step 4: Serve with rice and salad.
Step 5: Enjoy the leftovers for lunch.
To prepare the broiled tofu, wrap one block of extra-firm tofu in a clean dish towel and let rest for 30 minutes. Pat the tofu as dry as possible then slice into half horizontally through the middle. Line a baking sheet with aluminum foil and lightly oil it. Place the two pieces of tofu on the baking sheet and brush with vegetable oil. Broil for 10 minutes per side; remove from oven and let cool. Once the tofu is cool enough to handle, cut into cubes or rectangles, no larger than 2" each.
Heat 2 T. vegetable, peanut or coconut oil in a deep saucepan over medium heat. Add 2 peeled and thinly sliced carrots and 1 thinly sliced onion (or 2-3 shallots). Stir fry for 2-3 minutes before adding 3 T. green curry paste. Stir constantly for 1 full minute then pour in 1 can of coconut milk. Add 1 T. brown sugar or agave nectar and 2 t. fish sauce. (Vegetarians can substitute with 1 t. tamari or soy sauce plus salt to taste.) Bring to a boil and then reduce the heat to a steady simmer. Add to the pot the reserved broiled tofu along with 1 thinly sliced or chopped LARGE portobello mushroom.
Cook just until the mushrooms are tender and, off the heat, stir in 1/2 cup Thai basil leaves. Adjust seasoning as desired before serving hot, garnished with sliced green chilies and roasted peanuts.