Serving 4

• 4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
• 1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½” cubes
• Kosher salt
• 2 medium onions, coarsely chopped
• ⅓ cup red curry paste
• 2 large zucchini, cut into ½” pieces
• 1 large or 2 small Japanese eggplant, cut into ½” pieces
• 8 oz. green beans, trimmed, cut into 1″ pieces
• 1 13.5-oz. can unsweetened coconut milk
• Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Step 1
Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.

Step 2
Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and ½ cup water and bring to a simmer.

Step 3
Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.

Step 4
Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.