Prepare the tofu by cutting it into rectangles or cubes about 1.5cm thick. The larger the cube, the longer it takes to absorb the curry. Pan-fry in a heated 10" skillet with 2 teaspoons of oil until golden brown on all sides, then set aside.
Soak or boil bamboo shoot strips in hot water to remove the smell if needed. Drain out the water and set it aside.
To make the Panang curry paste, toast cumin and coriander seeds in a heated pan over medium-low heat for about 30-45 seconds. Watch the heat so the spices don't burn.
Then, combine shallot, garlic, lemongrass, cilantro roots, galangal, lime leaves, peanuts, and kelp with the water in a high-speed blender. Top it with softened dried chiles, toasted spices, and blend into a fine paste. Add 2-3 tablespoons of water to get the blender running, if needed. Alternatively, use a mortar and pestle to pound the paste for a more rustic look. In that case, please cut the kelp into tiny pieces so they blend in better.
Now, add about ¾ cup of coconut milk to a tall skillet or wok. Turn on the heat and cook, stirring occasionally until bubbly and starts to thicken.
Add the paste and stir-fry until fragrant. The paste color will start to turn darker and oil will start to separate from the chile, about 8-10 minutes.
Then, add the palm sugar and stir to dissolve. Add some water (~1/3 cup) or coconut milk if it appears to be too dry.
Add the tofu, bamboo shoots, and baby corn, then toss to coat. Season with salt, vegan fish sauce*, mushrooms seasoning, and pour in the remaining coconut milk.
Bring it to a simmer and fold in the peppers. Cook until they are as crisp as you like. Turn off the heat.
Drizzle some coconut milk right before serving and garnish with thinly sliced lime leaves if you like. Serve warm with rice.