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 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 onions and sauté for about 5 minutes - until they are translucent and fragrant. Add the carrots and potatoes and cook for an additional 2-3 minutes.
In a small bowl or liquid measuring cup, whisk together the coconut milk, vegetable broth, curry paste, peanut butter, Worcheshire sauce, maple syrup, and lime juice, until the curry paste and peanut butter are well mixed. Pour it over the vegetables and bring the mixture to a boil then reduce heat to a light simmer. Cover and cook for 10 more minutes, until the potatoes are tender and the sauce has thickened. Stir in cooked tofu. Taste and adjust seasonings.
Remove from heat. Serve over rice with lime juice, peanuts, and cilantro.