• Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry.

• Cut the tofu into 1-inch pieces.
• Trim the root end from the bok choy; cut the bok choy into 1-inch pieces.
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Trim the root ends from the scallions; cut the scallions on the diagonal into 1-inch pieces.

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Add the bok choy, bell pepper, garlic, and pineapple and cook, stirring occasionally, until the bok choy and pepper are crisp-tender, 2 to 4 minutes.
Stir in the scallions, tamari, 1 tablespoon [2 TBL] water, and as much chile-mango blend as you like and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Transfer the rice to individual bowls, top with the tofu stir-fry, and serve.