Thai Tofu with Zucchini, Red Bell Pepper, and Lime*

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

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.

Favorite tools: Totally Bamboo Cutting Board, Chef'n Sleekstor Measuring Beakers, Le Creuset Hard Anodized Braiser, Le Creuset French Oven, Zyliss Garlic Press and my Vic Firth Enchantment Salt & Pepper Mills!

*Featured in Bon Appetit, January 2005; Recipe from Epicurious.com