• Using a strainer, rinse rice until water runs clear.
• To a large pot, add 1/2 cup (3/4 cup) warm water and coconut milk. Bring to a simmer over high.
• Once simmering, add rice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Stir well, cover and reduce heat to medium-low. Cook for 12-14 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Separate bok choy leaves, then cut into 1-inch pieces.
• Zest, then cut half the lime into wedges (whole lime for 4 servings).

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. 
• Season with salt and pepper, half the garlic puree and half the Thai Seasoning. Cook for 30 sec, stirring often, until fragrant. 

• Meanwhile, to a large bowl, add soy sauce, sweet chili sauce, peanut butter, 1/4 tsp (1/2 tsp) sugar and 3/4 cup (1 1/2 cups) hot water.
• Into the bowl, squeeze one lime wedge (2 wedges for 4 servings), then whisk until combined and smooth.
• To the bowl with sauce, transfer cooked tofu.

• Heat the same pan (from step 3) over medium-high.
• Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring occasionally, until softened slightly.
• Add bok choy. Cook for 1-2 min, stirring often, until lightly wilted. Season with salt and pepper.
• Add remaining garlic puree and remaining Thai Seasoning. Cook for 1 min, stirring often, until fragrant.
• Add tofu and sauce. Bring to a simmer.
• Once simmering, cook for 2-3 min, stirring occasionally, until veggies are tender. Season with salt and pepper.

• Add lime zest to coconut rice, then season with salt, if you like. Fluff with a fork.
• Divide coconut rice between bowls. Top with veggies and tofu. 
• Squeeze a lime wedge over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Disregard instructions to drain excess fat. Follow the rest of the recipe as written.