• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and vegetable stock powder, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Cut bok choy into 1-inch pieces. Wash and drain.
• In a large bowl, stir together honey-garlic sauce and half the soy sauce. Set aside.
• Add cornstarch and sesame seeds to a zip-top bag. Close bag, then shake to combine. Set aside.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
• Add tofu to the bag. Close bag, then shake to coat tofu with sesame-cornstarch mixture. Set aside.

• Heat a large non-stick pan over medium-high.
• When hot, add sesame oil, then mirepoix. Cook for 3-4 min, stirring often, until tender-crisp.
• Add bok choy. Cook for 1-2 min, stirring often, until tender-crisp.
• Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
• When rice is tender, transfer veggies to the pot. Cover to keep warm.
• Carefully wipe pan clean.

• Add 1 tbsp oil to the same pan (used in step 3) over medium heat. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 1 tbsp oil per batch).
• When the pan is hot, add coated tofu pieces. Cook for 6-7 min, turning occasionally, until crispy and browned all over. 
• Transfer tofu to the large bowl with honey-garlic mixture. Toss until coated in sauce. 

• To the pot with rice, add 1 tbsp (2 tbsp) butter and remaining soy sauce. Stir to combine. Season with salt.
• Divide veggie-tossed rice between plates, then top with tofu, spooning any remaining sauce from the bowl over top.

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.

When the pan is hot, add coated tofu pieces. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.