• Cook the rice (instructions below).
• In a large bowl, whisk together 1 cup coconut milk, peanut butter, lime juice, soy sauce, curry, maple syrup, salt and red pepper flakes (if using) until combined.
• Tear the tofu or cube it into bite-sized pieces. Place the pieces on top of a kitchen towel, fold the edges over, and press gently to remove excess moisture. Add the tofu to the peanut sauce bowl and toss to coat. Let it marinate for 10-30 minutes while you prep the veggies.
• In a medium bowl, add the onion, veggies, vinegar, and salt and toss to coat. Let sit for at least 10 minutes to soften and marinate.
• Heat a large skillet over medium heat. Add the tofu, scraping out every last bit of the sauce. Spread out into an even layer and cook until the sauce reduces, clings to the tofu, and begins to brown in spots, stirring occasionally, about 5-7 minutes.
• Serve the tofu over warm coconut rice and serve with the marinated veggies, cilantro, peanuts, and a squeeze of lime.

Instant Pot rice instructions:

• Add the rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy. Add it to the Instant Pot along with the water, remaining coconut milk from the can (about ⅔ cup), and salt. Set the vent to “sealing”, then pressure cook on high for 4 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure by moving the valve to “venting”.

Stovetop rice instructions:

• Same as above with rinsing the rice. Add it to a medium/large pot with a tight fitting lid along with the other ingredients as mentioned above. Cover, bring to a rapid simmer over high heat, then immediately reduce the heat to low and simmer gently for 12 minutes or until the rice is cooked through (no peeking!).