Before starting, preheat the broiler to high. Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

Meanwhile, pat tofu dry with paper towels, then cut into 1/2-inch pieces.Drizzle tofu with 1 tbsp (2 tbsp) oil on an unlined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper, toss to combine, then arrange in a single layer.Broil in the middle of the oven, flipping halfway through, until golden-brown, 8-10 min.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies!)Whisk together peanut butter and 1/2 cup (1 cup) hot water in a small bowl. Set aside.Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a plate.

Add 1 tbsp (2 tbsp) oil to the same pan, then peppers. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add bok choy. Cook, stirring occasionally, until tender-crisp, 1-2 min. Season with salt and pepper.

Add curry paste to the pan with veggies. Cook, stirring often, until fragrant and curry coats veggies, 1 min. Reduce heat to medium. Stir in coconut milk and peanut butter mixture. Cook, stirring occasionally, until curry thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Fluff rice with a fork. Stir peanuts into rice.Divide rice between bowls. Stir tofu into curry sauce.Top rice with curry. Sprinkle chopped chillies over top, if desired.