Warm a large skillet over medium heat. Add the olive oil. Once hot, add the onion, a sprinkle of salt, and stir often, until the onion softens (roughly 5 minutes).
Add the ginger, garlic and cook for 30 seconds while you stir.
Add the bell peppers and carrots. Cook until the bell peppers are tender, stirring occasionally. Next, add the tofu, curry paste, fish sauce, and cook, stirring often, for 5 minutes.
Add the coconut milk, water, sugar, and combine. Simmer over medium heat for 5 to 7 minutes.
Prepare the pre-cooked rice according to instructions.
Season with tamari and more salt if needed. Serve with rice and enjoy.