For the Tofu-

1. Drain and press the tofu for around 20 minutes.
2. Cut tofu into evenly sized cubes.
3. Place cubed tofu into large bowl.
4. Pour 1 tbsp of the Tamari, Rice Vinegar, and Sesame Seed Oil onto tofu, let sit for 20 minutes.
5. Preheat oven to 400 degrees F.
6. Toss marinated tofu with cornstarch until evenly coated.
7. Place tofu in oven, bake for 15 minutes
8. Gently turn tofu over onto other side, bake for another 15-20 minutes until golden brown and crispy.
9. Set aside

Sauce-

1. In a small mixing bowl whisk the peanut butter, maple syrup, sriracha, garlic, ginger, 1 tbsp of the rice vinegar, lime juice, 1 tbsp sesame seed oil, and 1.5 tbsp of the tamari until smooth.
2. Place cooked tofu in a large bowl, coat with sauce, set aside.

Veggies-

1. Prepare the veggies, and over medium high heat sauté the carrots, broccoli, and red pepper for 3 minutes.
2. Pour 1/2 cup of water into skillet, cover, and let steam until veggies are tender, 4-6 minutes.
3. Uncover, place chopped bok choy on top of veggies, cover again and steam until bok choy is wilted, about 2-4 minutes.

Assembly-

1. In a medium sized bowl place cooked rice.
2. Place the veggies on top of the rice.
3. Pour the tofu on top of the veggies.
4. Drizzle extra sauce on top.
5. Sprinkle with Sesame Seeds

Enjoy!!