• Using a strainer, rinse rice until water runs clear.
• Once water is boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, core, then cut the pepper into 1/4-inch strips.
• Thinly slice green onions. 
• Whisk together soy sauce, oyster sauce, ginger-garlic puree, sweet chili sauce and 1/4 cup (1/2 cup) water in a small bowl.
• Set aside.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
• Season with salt and pepper.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then onions and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min.
• Season with salt and pepper.
• Transfer to a plate, then cover to keep warm.

• Add 1 tbsp (2 tbsp) oil to the same pan, then tofu.
• Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
• Add sauce and return veggies to the pan.
• Cook, stirring often, until sauce thickens slightly, 2-3 min.
• Season with salt and pepper, to taste.

• Fluff rice with a fork, then stir in green onions. 
• Divide rice between bowls.
• Top with saucy tofu and veggies.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken.

Add 1 tbsp (2 tbsp) oil to the same pan, then tofu. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min. Follow the rest of the recipe as written.