Rinse 1 1/2 cups jasmine rice until the water runs mostly clear. Cook it with water according to the rice cooker instructions, then keep warm.

Drain and press the soy-free tofu, then cut it into bite-size cubes. Toss the tofu cubes with 2 tablespoons potato starch until lightly coated.

Chop the oyster mushrooms, baby bok choy, zucchini, and red bell pepper into bite-size pieces. Finely chop the fresh cilantro and cut the lime in half.

Heat the electric griddle over medium-high heat and add 1 tablespoon coconut oil. Add the coated tofu and cook for 6 to 8 minutes, turning occasionally, until crisp and golden.

Add 1 tablespoon olive oil to the griddle. Add the oyster mushrooms, baby bok choy, zucchini, and red bell pepper; roast for 8 to 10 minutes until browned and beginning to soften.

Set the Instant Pot to Sauté and add the roasted tofu and vegetables. Stir in the coconut milk, ground ginger, cayenne pepper, curry powder, and salt.

Simmer the curry on Sauté for 8 to 10 minutes. Stir occasionally until the vegetables are tender and the coconut sauce is creamy.

Turn off the Instant Pot and stir in the juice of 1 lime. Drizzle in 1 tablespoon coconut aminos and adjust salt if needed.

Divide the cooked jasmine rice among 4 bowls. Spoon the coconut curry over the rice and garnish with fresh cilantro and remaining lime wedges.