Boil the rice according to the instructions on the pack. Prepare the vegetables: cut any large vegetables into chunks; cut broccoli or cauliflower into florets; trim other veg as necessary. Steam the vegetables (not rocket or baby spinach) until they feel tender.
Season the tofu with salt and pepper and fry in oil, turning until golden brown on all sides. Pour over the tamari and shake the pan to coat the tofu.
To make the peanut sauce, fry the shallots in oil until softened. Add the curry paste and fry for about a minute. Blend the peanuts with 400ml of water and pour into the pan. Add the ginger, garlic and tamari. Simmer for about a minute or until the sauce starts to thicken, then remove from the heat.
To serve, divide the rice, vegetables and tofu among four bowls and top with the peanut sauce, coriander and chopped peanuts, if using.