Cook the rice according to package instructions. You can use either brown or white rice just note that brown rice takes about 2x as long to cook as white rice.
Meanwhile, add 1 tablespoon of coconut oil to a large skillet or wok and heat over medium heat. Once the oil is hot, add the tofu and 1/2 teaspoon of salt. Stir fry for 5-6 minutes. Once lightly browned on all sides, remove the tofu from the pan and set aside.
Return the skillet to heat and add the remaining tablespoon of coconut oil. Once hot, add the pumpkin and red bell pepper and sauté for about 5 minutes, until the outsides are slightly cooked. Whisk together the coconut milk, maple syrup, and curry paste, until the curry paste has dissolved, and pour it over the vegetables. Bring mixture to a boil then reduce heat to a light simmer. Cover and cook for 10 more minutes, until the pumpkin is tender and easily piercable with a fork.
Transfer 1/4 cup of the coconut milk/curry mixture to a small bowl and add two tablespoons of peanut butter. Whisk together then add back to the saucepan, stirring to incorporate. Stir in cooked tofu and the remaining 1/2 teaspoon of salt.
Remove from heat and stir in the thai basil. Top with extra basil and peanuts and serve over rice.