Tofu and Summer Vegetable Curry
['4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided', '1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes', 'Kosher salt', '2 medium onions, coarsely chopped', '1/3 cup red curry paste', '2 large zucchini, cut into 1/2" pieces', '1 large or 2 small Japanese eggplant, cut into 1/2" 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)']
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.
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 1/2 cup water and bring to a simmer.
Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
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