Sweet Chili Tofu Rice Bowls

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Cut bok choy into 1-inch pieces.
• Peel, then mince or grate garlic.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
• To a large bowl, add tofu, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce.
• Season with salt and pepper, then toss to coat.

• Heat a large non-stick pan over medium.
• While the pan heats, in a small bowl, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and 1/2 cup (1 cup) water. Set aside. 
• When hot, add cashews to the dry pan.
• Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
• Transfer to a plate.

• Return the same pan to medium-high.
• Add 1 tbsp (2 tbsp) oil, then tofu. 
• Cook for 6-7 min, turning occasionally, until crispy and browned all over.
• Add peppers. Cook for 1-2 min, stirring often, until slightly softened.
• Add bok choy. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. 
• Season with salt and pepper.

• To the pan with tofu and veggies, add the chili-soy sauce mixture and garlic.
• Cook for 1-2 min, stirring often, until sauce thickens slightly.
• Roughly chop cashews.

• To the pot with rice, add 1 tbsp (2 tbsp) butter, then fluff with a fork until butter melts. 
• Season with salt and pepper.
• Divide rice between bowls. Top with tofu and veggies.
• Sprinkle cashews 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 the same way the recipe instructs you to season chicken.