Place together all of the ingredients except for the tofu in a medium bowl. Whisk together until fully incorporated.

Cut the tofu into ½” cubes and gently toss into the marinade mixture until evenly coated. Let sit for at least 20 minutes, you can make this first so it has time to marinate while you prepare everything else or you can make this the day before and store in the refrigerator.

When ready to use, separate the tofu from the marinade and set both aside to use in the stir fry.

Place 2 Tbl oil and garlic in a pan on medium low heat and cook until fragrant, about 2 minutes.

Add in bok choy and saute until leaves are just slightly wilted but still bright green in color, about 5 minutes.

Add 1 Tbl oil and the cooked rice and cook until the rice crisps up and excess water has evaporated, about 6 minutes.

Once cooked to your liking, add in the marinade sauce and toss to coat the stir fry.

Then add in the tofu and cook until just warmed through, about 3 minutes.

Serve with a sprinkle of scallions and sesame and enjoy! For some extra heat, this dish is also delicious eaten with your favorite chili oil drizzled on top.