Sweet Chili Tofu

• 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. 
• Add tofu, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce to a large bowl.
• Season with salt and pepper, then toss to coat.

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

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

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

• Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
• Season with salt and pepper, to taste.
• Divide rice between plates. 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 in the same way the recipe instructs you to season the chicken.