Pick the Thai basil leaves off the stems, discarding tough stalks. Check for bugs or dirt, rinse well in a bowl of water and drain.

Trim the root end off the shimeji mushrooms and pull them into small clusters. Peel a small piece of carrot and slice it very thin — carve little grooves around the edge first if you want flower shapes.

Heat the oil in a wok or large frying pan over medium-high heat. Add the mushrooms and carrot and stir-fry for about 1 minute, until the mushrooms are lightly browned and smell nutty and toasted.

Add the tofu pieces and let them sit, then flip and fry until both sides are golden and crisp. If you're new to frying tofu, flip it back and forth until you see the color change — you'll soon learn to feel when it's ready.

Sprinkle in the curry powder (about 1 teaspoon) and add the soy sauce (1 tablespoon). Toss quickly so the seasoning coats every piece of tofu and mushroom.

Add the Thai basil leaves and a pinch of salt (about ¼ teaspoon). Keep tossing until the curry and basil aromas fill the pan and everything is well combined, then turn off the heat and serve immediately.