Vegan Kung Pao Tofu Bowls

Prepare the rice. Add the rice and water to a pot and bring to a boil. Cover, lower heat and steam until all of the water is absorbed.
While the rice is cooking, prepare the rest of the meal. Drain and press the tofu. If you don't have a tofu press, place the tofu between 2 plates for 5 minutes.
To make the sauce, combine the cornstarch and 1 tbsp of the water in a small bowl and stir until combined. Add the cornstarch slurry and the rest of the sauce ingredients to a bowl and stir to combine. Set aside.
Slice your drained tofu into squares (I cut mine into 24 squares) and place in a bowl. Dust with cornstarch and toss to coat evenly.
Heat 1 tbsp of sesame oil in a pan over medium-high heat. Add the tofu and allow it to cook, untouched, for 3-5 minutes - lowering heat as needed. Once lightly browned, use tongs to gently flip the tofu. Once the other side is browned, transfer the tofu to a plate and place the empty pan back on the stove over medium heat.
Add the remaining tbsp of sesame oil to the pan followed by the whites of the green onion, and bell pepper. Cook, stirring frequently, for 3 minutes. Add the garlic, ginger and all of the sauce. Bring to a boil, then lower heat and simmer for 5 minutes. Add the tofu and gently toss until heated through.
Serve tofu over rice and top with the remaining green onion, sesame seeds and chopped peanuts.