What I do is put my rice and enough water to cover the rice (about a half inch above the rice) in a pot and turn on high uncovered. Cut tofu into nice bite size pieces and put aside. In a separate bowl, mix coconut milk, about 2 teaspoons of vinegar, a fat pinch each of cilantro, ginger powder and cayenne pepper, a couple drops of tamari or soy sauce, some soymilk, and the 2 scoops of peanut butter. I like crunchy but you could use creamy.
Mix all of those ingredients until mixture is somewhat smooth. Then add the tofu and mix it around a little bit (allow it to marinade). Set that aside. By this point your rice is probably boiling and should be covered and turned down to simmer. Slice your onion and garlic and throw into a wok or big frying pan. Then peel your carrot and slice real fine or what I did was keep peeling it to get nice thin slivers.
Now add, in the wok, some olive oil, a teaspoon of vinegar, and salt and pepper to season the onions a bit. Turn the heat on high. Saute the onions and garlic until they are almost transparent. Then add a little bit of soymilk just to give it a little more liquid and let saute for a few minutes more. Add the carrot a little more tamari or soy sauce, and another fat pinch of each cilantro, ginger, and cayenne pepper. Turn your heat down a little and let that saute for about 3-5 minutes. If it starts to become dry add some water. Then add your peanut and tofu mixture to the wok, mix with the carrots and onions and let simmer until you get a nice creamy texture (about 5-10 minutes), mixing every so often so your sauce doesn't burn. Mix with the rice or serve separate. And that's it you should have a great meal. It may sound like a lot of work but it is really simple. Just have fun with it and don't worry about exact measurements. Experimenting is half the fun. Enjoy! Email me with any questions.