We're going wild for this mild-mannered meat-free curry that raises the bar for how much flavour can be achieved in 20 short minutes. A good spice mix, some ready-to-cook tofu puffs and tender veg speed things along for peanutty, coconutty loveliness on rice.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Peel and slice eschalot into wedges. Slice carrot into half-moons. Trim and halve snow peas. Trim and slice gai lan into 2cm pieces. Halve tofu puffs.
Heat oil in a frypan over medium-high heat. Add eschalot and carrot and cook, stirring occasionally, for 4–5 minutes or until starting to caramelise.
Add Malaysian curry powder and stir to coat. Add coconut milk, peanut butter, stock cube and 250ml (1 cup) water and bring to a simmer, stirring to dissolve stock cube. Add tofu and cook for a further 5–6 minutes for flavours to develop.
Add gai lan and snow peas to curry and cook for 2 minutes or until vegetables are just tender. Add soy sauce and vinegar and season with pepper.
Divide rice between bowls. Top with curry and sprinkle with peanuts to serve.