Add olive oil to a large pan and heat over medium heat. Add tofu and salt. Cook until golden brown, about 10 minutes. Remove and set aside.
Add a splash of olive oil to the same pan. Add curry paste. Cook about 1 minute.
Add garlic, veggies, green onion, serrano pepper, coconut milk, and brown sugar. Cook until tender, stirring as it cooks to dissolve the curry paste and brown sugar, about 10 minutes (depending on how large vegetables are cut).
Add tofu to the pan. Cook until heated through. Add salt and pepper to taste. (Curry has a lot of sodium, so you won't need much, if any.)
Serve over brown rice noodles or rice. Top with Thai basil and cilantro.
Notes
This recipe will last up to 5 days in an airtight container in the fridge.