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To make the curry paste, put all the ingredients in a food processor and blend to a paste (or you can use a pestle and mortar). Set aside half the paste. Stir the tofu into the other half and leave to marinate (either until it’s needed if cooking immediately, or, if time permits, a few hours).
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To make the curry, add the oil to a deep frying pan and fry the shallot for 3–4 minutes, or until softened. Add the tofu and remaining curry paste and cook over a medium–high heat for 3 minutes. Turn the tofu and cook for another 3 minutes, until crisp. (If you want the tofu to remain crisp, remove it from the pan and set aside; otherwise keep it in the pan.)
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Pour in the vegetable stock, half the coconut milk and the sugar and bring to the boil for 1 minute. Turn the heat down as low as possible (less than a simmer). Add the ginger and remaining coconut milk and stir. Taste and add salt if you like.
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Add the rice noodles and broccoli and heat for 3–4 minutes, or until cooked. Add the beansprouts (and return the crispy tofu to the pan if you removed it) and cook for 1 minute.
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Serve in bowls, garnished with green chilli and basil, and add a wedge of lime to each bowl.
