Heat the coconut oil in a large pan over medium-high heat. Add the tofu and fry until golden on all sides, then set aside.

Lower the heat to medium, add the red curry paste and cook for 1 minute until fragrant.

Pour in the coconut milk and stir to combine, then add the bell pepper, broccoli and carrot. Simmer for 8-10 minutes until the vegetables are tender.

Stir in the soy sauce, maple syrup and the fried tofu and warm through.

Finish with a squeeze of lime and fresh basil, and serve over rice.