Put tofu in a shallow baking dish. In a small bowl, combine tamari and toasted sesame oil. Pour over tofu and allow to marinate for 30 minutes.

In a small pot, put brown rice and water. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes. Turn off heat and allow to sit undisturbed for another 10 minutes.

Wash rape greens well and trim off ends.

Fill a large skillet with a couple inches of water. Bring to a boil. Add rape greens and blanche for 3 minutes. Drain and set aside.

Using the same skillet, heat 1 Tbsp avocado oil over medium heat. Add sliced garlic and cook until fragrant. Add blanched rape greens and sea salt. Sauté another few minutes, until tender. Set cooked greens aside.

Using the same skillet, heat 1 Tbsp avocado oil over medium heat. Add tofu in a single layer. Top tofu with Thai red chili peppers and scallions. Allow to cook until golden brown on one side, approximately 4 minutes. Flip and cook for another few minutes on the other side, until golden brown. Remove from heat and cut tofu into smaller bite-sized pieces. Set aside.

Using the same skillet, heat 1 Tbsp avocado oil over medium heat. Add onion slices and cook until translucent, about 5 minutes. Add red pepper slices, minced garlic, and basil. Cook for another 4 minutes, stirring occasionally. Toss in cooked tofu.

To assemble, put a scoop of brown rice on the bottom of each bowl. Top with the tofu veggie mixture and Asian greens. Garnish with sesame seeds.