Crispy tofu bowls with sesame bok choy

Ingredients

1 cup short grain brown rice
14 ounce block (400 grams) firm or extra firm tofu, pressed for 30 minutes
2 teaspoons avocado oil
1 tablespoon arrowroot starch
sea salt and ground black pepper, to taste
any other seasoning you like (garlic powder, chili powder, nutritional yeast, Old Bay even!)

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Dry the tofu and cut it into ¾ – 1-inch cubes. Place the tofu in a large bowl. Toss the bowl with the oil to coat. Sprinkle in the arrowroot, salt, pepper, and seasoning of choice. Quickly toss the tofu to coat again. Arrange the tofu on the baking sheet. Slide the tofu into the oven and bake for 15 minutes.
At the 15 minute mark, take the tofu out and flip over all the pieces. Return the tofu to the oven and bake for another 15-20 minutes, or until golden and crispy on all sides.

Combine the rice with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and let cook until the rice is tender, about 40 minutes.
Heat a pan (that can be covered with a lid) over medium-high heat. Slice the bok choy in quarters, length-wise. Rinse well to remove any dirt caught in the stems, just be careful not to fully separate the stems.
Add the oil followed by the bok choy. Cook just until a nice sear develops on the stems and the greens are starting to brown. Turn heat to low, add about 3 tablespoons of water, cover, and let steam for a couple of minutes. The greens will begin to wilt and the stems will soften slightly. Once there, remove the lid and add the soy sauce, honey, rice vinegar, and sesame seeds. Spoon to coat the bok choy and cook for a minute or two more.
When ready, assemble the bowls with the rice, crispy tofu, bok choy, and a small drizzle of the sauce left in the pan. Serve with soy sauce, extra sesame seeds, and chili paste if desired.