In a deep sauce pan or wok, sautee onions and 4 cloves chopped garlic in coconut oil until they are browned/translucent on medium-low heat. Toss in carrots, bell peppers, and broccoli. Let simmer for a few minutes and then add in chopped lemon grass and stir. Add 4 tbsp of green curry paste, juice of 1 lime, and snow peas.
Add 1 cup coconut milk, 1 tbsp brown sugar, and 1/4 cup basil leaves. You can add extra coconut milk if too much of the liquid has evaporated. Toss in 1/4 cup sliced mushrooms.
Sautee 4 cloves chopped garlic in coconut oil. Toss in cauliflower rice and cook for 5-7 minutes. Uncovered.
Season with herbs and spices to taste. Remove from heat and set aside.
Season and fry tofu (cut into rectangles) until desired crispiness and set aside.
Plate cauliflower rice and tofu. Cover with curry and serve.