1.Wrap tofu in absorbent paper; squeeze out excess liquid. Cut tofu into 1.5cm x 4cm pieces; combine tofu, sauces, sugar, rind and juice in medium bowl. Cover; refrigerate overnight.
2.Heat oil in large saucepan; cook onion, garlic, lemon grass, sambal oelek, spices and peanuts, stirring, until onion is soft.
3.Cut carrot, capsicum and zucchini into matchstick-size pieces; add to pan with cauliflower, coconut milk, stock and peanut butter; bring to a boil.
4.Reduce heat; simmer, covered, about 15 minutes or until vegetables are just tender.
5.Add tofu mixture; stir until heated through. Serve with rice, if desired.