Thai Tofu with Summer Squash, Red Bell Pepper and Lime

I am mad about Thai food—this is what I am making now using summer veggies!
From Everyday Thai Cooking:  Quick and Easy Family Style Recipes by Katie Chin
2 Tbsp. coconut oil, divided
8 oz. firm tofu, drained, patted dry and cut into bite-sized cubes
1 garlic clove, minced
1 Tbsp. minced fresh ginger
1 tsp. thick red curry paste
4 yellow or green zucchini, diced (3 cups)
2 red bell peppers, diced (2 cups)
1 cup coconut milk
1/2 cup chicken broth
1 Tbsp. fresh lime juice
2 Tbsp. fish sauce
1 tsp. brown sugar or honey
1/2 tsp. crushed red pepper flakes
3/4 cup fresh basil leaves
1.  Heat 1/2 of the oil in a wok or large skillet over medium-high heat.  Add the tofu pieces and stir-fry until golden brown, about 3 minutes.  Remove from pan and set aside.
2.  Heat the remaining oil in the wok or skillet over medium-high heat.  Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.  Reduce heat to medium.  Add the curry paste and stir-fry, stirring to break it up, about 1 minute.  Add the zucchini and bell pepper and stir-fry for 3 minutes.  Add the reserved tofu, coconut milk, chicken stock, lime juice, fish sauce, sugar and red pepper flakes.  Bring to a gentle boil.  Reduce to medium-low and simmer for 5-10 minutes.  Add basil leaves and cook for 30 seconds.  Serve with jasmine rice.