In a medium sauce pan, add the rice, coconut milk, water and salt. Bring to a boil, cover and turn heat to low. Cook for 40 minutes with lid on. Start checked at about 35 minutes to make sure the rice is not sticking. If it is, give it a stir and put the lid back on. Remove from heat and let stand, covered, for 10 minutes.

Preheat the oven to 350F (180C). Slice the tofu into 1" cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes. This will dry the tofu out.

Meanwhile, in a small bowl whisk the maple syrup, tamari, oil, sriracha, peanut butter, garlic and ginger. Whisk to combine the marinade. Stir in the baked tofu and marinate for at least 10 minutes (30 if you can).

Warm a medium non-stick saute pan on medium heat with 1 Tbs of sesame oil. Using a slotted spoon, transfer the tofu to the pan. Some of the marinade will transfer to the pan, most of it should stay in the bowl. Cook tofu on medium heat, allowing it to get a little crispy with some crust forming from the marinade. Cook the tofu until crispy and warmed through, stirring and tossing occassionally. About 5-8 minutes. Keep warm. Leftover marinade can be frozen to be used again. Or, gently warm it and use it as a sauce to slather over the tofu just before serving.

Slice the bok choy, lengthwise, in half. In a nonstick pan, add 1 Tbs of sesame oil, swirl it around in the pan and heat until shimmering. Place the bok choy in the pan, flat side down. Cook for 2 minutes, flip, sprinkle with salt and pepper. Add 2 Tbs water to the pan and put a lid on for about 30 seconds to wilt the bok choy. Remove from heat and keep warm.

Divide the rice, tofu and bok choy between bowls and garnish with cashews, lime wedges and basil. Refrigerate leftovers in a covered container for up to three days.