Boil a kettle. Rinse the rice and place in a pan with 400ml boiling water. Season with a pinch of sea salt and cook for 20 to 25 minutes until tender.
Meanwhile, finely chop the red chilli and peel and finely chop the ginger. Slice the red pepper thinly and chop the root end off the pak choi. Roughly chop the coriander leaves.
Drain and rinse the tofu and cut into 2cm cubes.
To make the sauce: mix the chopped ginger and chilli with the tamari, maple syrup and the juice from the lime.
Heat a frying pan with 1 tablespoon oil and fry the tofu for 5 minutes. Stir half of the sauce in with the tofu and cook for 3 minutes. Then add the sliced red pepper, pak choi and the remaining sauce and cook for 5 minutes. Stir through the sesame seeds.
Drain the rice and stir through half of the coriander leaves.
To serve: place the coriander rice in a bowl and spoon over the asian tofu, red pepper and pak choi. Sprinkle over the remaining coriander.