Every time I make this, it's different. I've made more variations of veggie curry than any other recipe, and I still can't decide on the "perfect" one. So here's just one that I think is pretty good and is relatively simple. The best thing about curry is it's easy to customize. Add additional veggies, get rid of produce in your fridge, or add extra "meat" by doubling up on the tofu. You can't lose!
Other brands of curry paste will work, too; I just like this little Thai Kitchen brand one (and it's also the only one stocked at our local grocery store). One jar = 2 pots of curry!
The reason I like to freeze my tofu (and then thaw) before using is because freezing changes the texture. It seems to make the tofu chewier, and drier. After freezing and thawing, it's easier to wring out excess water, so it's more like a sponge and soaks up yummy flavors better.
I used to cook rice on the side, but cooking the rice in the rest of the curry adds more flavor. Plus, it makes this a 1-pot meal instead of 2!