Before you start, preheat oven to 230°C bake (or 210°C fan bake). Bring a medium pot of salted water to the boil.
Cook rice in pot of boiling water on high heat for about 25 minutes, until tender. Drain, return to pot and keep warm.
Pat tofu dry with a paper towel and dice 2cm. In a large bowl, gently toss tofu with pepper spices and salt, until well coated. Add oil and toss again to coat tofu. Transfer tofu to a lined oven tray and spread out in a single layer. Bake for 20-25 minutes, until golden and crispy.
Prep bok choy, mushrooms, ginger, cucumber, spring onion and coriander and set aside separately.
Heat sesame oil in a large fry-pan on high heat. Stir-fry bok choy, mushrooms and ginger with a pinch of salt for about 4 minutes. Add sesame seeds and stir-fry for a further minute, until toasted. Add kung pao sauce and cook for 1-2 minutes, until veggies are tender and sauce has thickened slightly. Season to taste with salt.
Toss all salad ingredients together in a medium bowl with a pinch of salt.
Serve rice topped with stir-fry, salad and tofu. Drizzle with chilli oil.