Tofu and Summer Vegetable Curry

Name: Tofu and Summer Vegetable Curry
Cuisine: Asian, Indian
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)