1cupbasmati riceuncooked (basmati is my favorite. Use brown rice or whatever you like best.)
Prepare rice according to package directions.
In order to make the tofu brown, you'll have to press it lightly. Drain the liquid, wrap it in a couple of paper towels, and press it gently between your two hands. More liquid should come out. After it's mostly dry, cut into bite-sized cubes. If you're using meat, cut it into thin strips.
Heat olive oil over medium-high heat in a wok or very large skillet. Saute the tofu, onions, and garlic until the tofu is brown and crispy all over. Try not to break it up into tofu crumbs, unless you prefer tofu crumbs in your recipe.
Add the rest of vegetables except for the mushrooms. Saute for five minutes. Add the mushrooms and cook for another minute or two, until the mushrooms begin to soften.
In a small bowl, combine the peanut butter, hot water, vinegar, soy sauce, brown sugar, and hot sauce. Pour sauce over stir fry. Simmer for two or three minutes, until the vegetables are tender.
Serve over rice. Sprinkle chopped peanuts over each serving.