• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• To a large pot, add coconut milk and 1/2 cup (3/4 cup) warm water. Bring to a simmer over high. 
• Using a strainer, rinse rice until water runs clear. 
• To simmering coconut milk mixture, 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 liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 2-3 min per side, until golden.
• Transfer tofu to an unlined baking sheet. Roast in the middle of the oven for 6-8 min, until golden.
• When tofu is done, transfer to a clean cutting board. Cover loosely with foil, then set aside for 3-5 min to rest.

• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• Cut bok choy into 1 inch pieces. Using a strainer, rinse bok choy leaves to wash away any dirt.
• Zest half the lime (whole lime for 4 servings), then cut into wedges.

• While tofu is resting, reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook for 2-3 min, stirring often, until peppers are tender-crisp.
• Add bok choy. Cook for 3-4 min, stirring often, until veggies are tender.
• Remove from heat, then transfer veggies to a plate. Cover to keep warm.

• Meanwhile, in a medium bowl, combine sweet chili sauce, soy sauce, ginger-garlic puree and 1/3 cup (2/3 cup) water.
• When veggies are done, reheat the same pan over medium.
• Add sweet chili mixture and bring to a simmer. Cook for 3-4 min, stirring often, until sauce thickens slightly.

• Fluff rice with a fork, then stir in lime zest.
• Thinly slice tofu. Stir any resting juices into the sauce.
• Divide rice between bowls.
• Top with veggies and tofu, then spoon sauce over tofu.
• Sprinkle peanuts over top. 
• Squeeze a lime wedge over top, if you like.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and sear tofu the same way the recipe instructs you to season and sear pork chops. Decrease roasting time to 6-8 min, until golden.