Lime-Curry Tofu Stir-Fry

2 tablespoons peanut oil

1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes

1 tablespoon minced fresh ginger root

2 tablespoons red curry paste

1 pound zucchini, diced

1 red bell pepper, diced

3 tablespoons lime juice

3 tablespoons soy sauce

2 tablespoons maple syrup

1 (14 ounce) can coconut milk

½ cup chopped fresh basil

Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.

Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.