Sweet Chili Tofu Bowls with Coconut Rice and Bok Choy

Prepare the tofu. Place the tofu on a clean towel or stack of several paper towels. Lay one more clean towel or stack of paper towels on top of the tofu and place a heavy object, such as a skillet or soup pot, on top of the tofu. Press the tofu for 20-30 minutes.
Prepare the rice. Place the rice and the coconut milk in a small saucepot over medium heat. Bring to a low boil. Reduce heat to low and cover. Continue to cook until the rice has absorbed all the coconut milk. Remove from heat.
As the rice simmers, add 2 tablespoons olive oil to a large skillet and cook the tofu over medium-high heat. Continue to cook the tofu until golden and crispy, approximately 3 minutes each side. Remove from the skillet and toss with sweet chili sauce.
Add the remaining 1 tablespoon olive oil to the skillet and stir in the chopped red onion. Saute for 3-4 minutes, stirring occasionally. Add the minced garlic, 2 tbsp soy sauce, fish sauce, and bok choy to the skillet and cook until bok choy just starts to soften approximately 3-4 minutes. Remove from heat.
Once the rice is cooked, divide between the desired number of bowls and top with prepared tofu, bok choy, green onion, pineapple, and avocado. Garnish with sesame seeds, remaining soy sauce, and additional sweet chili sauce, if desired.