Ingredients

• 2 tablespoons peanut oil, divided
• 1 12-ounce package extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
• 1 pound yellow and/or green zucchini, cut into 1/2-inch cubes
• 1 large red bell pepper, diced
• 1 tablespoon minced peeled fresh ginger
• 1 1/3 cups canned unsweetened coconut milk
• 3 tablespoons (or more) fresh lime juice
• 1 1/2 tablespoons soy sauce
• 3/4 teaspoon Thai red curry paste
• 1/2 cup sliced fresh basil, divided

Instructions

1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add tofu; sauté until golden, about 4 minutes. Transfer tofu to bowl. Add remaining 1 tablespoon oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes. Return tofu to skillet. Add ginger; stir 30 seconds. Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste. Simmer until sauce thickens, about 6 minutes. Season with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil; serve.