Rinse 1 cup of short grain brown rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a medium pot. Bring it to a boil, then reduce to a simmer, cover, and cook for 40-45 minutes, or until tender and water is absorbed.
Press 14 ounces of firm tofu to remove excess moisture. Cut into bite-sized cubes, toss with cornstarch, salt, and pepper. Heat a non-stick skillet over medium heat with a splash of neutral oil. Cook the tofu until golden brown and crispy on all sides, about 10-12 minutes.
In the same skillet, heat 1 tablespoon of neutral oil over medium-high heat. Add chopped bok choy and sauté for 3-4 minutes until tender but still vibrant green.
In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of honey, and 2 tablespoons of rice vinegar. Pour the sauce over the sautéed bok choy and simmer for 2-3 minutes to meld flavors.
To assemble, place a scoop of brown rice in bowls, top with crispy tofu and bok choy mixture. Drizzle with extra sauce if desired and finish with sesame seeds and chili oil or crushed red pepper.
