Heat the oil in a large pot or deep pan over medium heat.
Add the tofu and cook, stirring occasionally, for 3-5 minutes or until it starts to brown and get crispy.
Add the zucchini and continue to cook for 3-4 minutes or until slightly softened.
Add the coconut milk, vegetable broth, lime juice, curry paste, coconut sugar, chickpeas, and sea salt. Stir and simmer for 2-3 minutes.
Add the jalapeño and continue to cook, stirring frequently for another 3 minutes or until the zucchini is fork tender.
Divide between bowls and top with cilantro. Enjoy!
