Drain and cube tofu. (Highly recommend using the Yarkor Tofu Press for this. (Check out “Priyanka’s Favorite Things” for review and product details.) Heat 1 Tbsp. toasted sesame oil in wok on medium heat. Add tofu and cook for 5 – 7 minutes or until golden brown. Set aside.
Heat 1 Tbsp. toasted sesame oil in wok on medium heat. Add ginger and shishito peppers. Let the oil heat up for about a minute and until it begins to give off an aroma.
Add onions. Sauté for 2 – 3 minutes until translucent.
Add bell peppers and baby corn. Cook for 3 – 4 minutes. Add broccoli. Cook for an additional 3 – 4 minutes or until vegetable are slightly tender. Add tofu, eggplant, spinach, mushrooms, and edamame.
In a saucepan, combine coconut milk and curry paste over medium heat. Stir very well and then pour over veggies in wok. Add lemongrass, Thai basil, and salt. Cover and simmer over low heat for 20 minutes.
Garnish with cilantro, peanuts, and lime wedges (optional). Serve with rice.