Cook the jasmine rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

In a large skillet or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add the cubed firm tofu and sauté for about 5-7 minutes, until golden brown on all sides. Remove the tofu from the pan and set aside.

In the same skillet, add the green curry paste to the remaining oil and sauté for 1-2 minutes until fragrant. Stir continuously to prevent burning.

Pour in the 400 ml of coconut milk and stir to combine with the green curry paste. Bring to a gentle simmer.

Add the sliced bell peppers and zucchini to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.

Return the sautéed tofu to the skillet and stir to combine. Let it cook for an additional 2-3 minutes, allowing the tofu to absorb some of the curry flavor.

Taste the curry and add salt or more curry paste as needed. Remove from heat.

Serve the Thai green curry hot over fluffy jasmine rice, garnished with fresh basil leaves on top.