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Cook the rice according to package directions.
Make the broth combining the broth, coconut milk, peanut butter, red curry paste, lime juice, and soy sauce in a medium pot. Bring to a simmer and cook for 5 minutes.
Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off, so I take those and very gently push them through the grater. You can also finely crumble the tofu with your hands as desired.
Meanwhile, cook the tofu. In a large, heat ½ tablespoon of olive oil. Once hot, add in the shredded tofu and cook, stirring every couple of minutes, for about 10 minutes or until the tofu turns a golden brown color and most of the moisture has cooked out.
Make the sauce by whisking together ½ tablespoon of olive oil, bouillon, soy sauce, water, maple syrup, ginger, and tomato paste. Once the tofu has turned golden, add the sauce, stir, and cook for 2 more minutes.
Assemble the bowls by dividing the broth, rice, and tofu 'meat' into 4 bowls. Layer on desired toppings and enjoy!