Tofu and Summer Vegetable Curry Recipe | Epicurious

Ingredients

• 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)