For the peanut tofu bowls:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, toss tofu with soy sauce, 1 tablespoon sesame oil, and cornstarch until evenly coated.
3. Spread tofu out onto baking sheet so there is space in-between cubes. Bake at 400 degrees F until edges are golden-brown, about 25-30 minutes, flipping over halfway through.
4. Heat remaining tablespoon sesame oil in a large nonstick pan or wok over medium-high heat. Add bok choy, cover, and sauté until slightly wilted, about 2 minutes. Remove cover and add 1 tablespoon water, cover, and sauté until wilted, about 2 minutes. Remove cover, add half of peanut sauce, and stir to coat. Remove bok choy from pan.
5. Add tofu to hot pan and pour half of remaining sauce to tofu (or all of the sauce if you don’t want any left over to drizzle over bowls). Toss tofu with sauce and let cook for another 1-2 minutes.
6. Divide rice, tofu, and bok choy evenly between bowls.
7. Optional: drizzle with remaining peanut sauce and garnish with scallions and crushed peanuts.

For the spicy peanut sauce:

1. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, garlic, chili sauce, and sesame oil until smooth.