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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.

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