1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
4 carrots, cut into 3/4-inch pieces
1 onion, thinly sliced
1 Tbsp grated fresh ginger
2 Tbsp Thai red curry paste
2 cups low-sodium vegetable broth
1 cup coconut milk
2 cups frozen okra
1/2 cup torn fresh basil leaves
Cook the rice according to the package directions.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.
Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.
Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and okra and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.