Jungle Curry with Tofu

This is a Thai-style curry without coconut milk, made with late summer ingredients.
Cook the rice according to the instructions on the package, without adding salt or fat.Spread the tofu on several layers of paper towels and cover with extra paper towels. Let stand for 5 minutes, pressing down once.Preheat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add the tofu; saute for 4 minutes or until lightly browned, stirring occasionally. Remove from the mold; keep warm. Wipe the pan clean with a paper towel. Return the skillet to medium-high heat. Add remaining 1 tablespoon butter; whisk to coat. Add the beans, eggplant and bell pepper; simmer for 3 minutes, stirring occasionally. Add the curry paste; cook for 30 seconds, stirring frequently. Add the stock, soy sauce, sugar and zest; cook for 5 minutes, stirring occasionally. Add remaining tofu; cook for 1 minute. Place 1/2 cup of rice in each of 4 shallow bowls. Sprinkle each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.