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Heat The Peanut Oil In A Wok Or Large Skillet Over High Heat. Add The Tofu And Stir-Fry Until Golden Brown. Remove The Tofu And Set Aside, Leaving The Remaining Oil In The Wok. Stir The Ginger And Curry Paste Into The Hot Oil For A Few Seconds Until The Curry Paste Is Fragrant And The Ginger Begins To Turn Golden. Add The Zucchini And Bell Pepper; Cook And Stir For 1 Minute. Pour In The Lime Juice, Soy Sauce, Maple Syrup, Coconut Milk, And Tofu. Bring The Coconut Milk To A Simmer, And Cook A Few Minutes Until The Vegetables Are
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