Heat the peanut oil in a wok or large frypan 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 capsicum; 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 tender and the tofu is hot. Stir in the chopped basil just before serving.