In small saucepan over medium heat, combine coconut milk, curry paste, oyster sauce and sugar. Bring to a boil; boil 1 minute. Set aside.
Prepare rice according to package directions.
Meanwhile, heat wok or large skillet over high heat. When smoking add oil. Add vegetables and stir fry until tender. Remove from wok.
Add tofu to wok, stir fry for 1 minute. Add ¼ cup curry sauce; stir fry until evaporated.
Add vegetables and remaining curry sauce back to wok; bring to a boil. Simmer 5 minutes. Remove from heat and stir in rice.