Start by pressing the tofu either with a tofu press for at least 1 hour, or by hand by placing a clean towel under and over the tofu, and setting a heavy object on top of it.
While the tofu is pressing, start the rice: add the rice to a large mesh strainer and rinse it for 30 seconds, then add it to a large saucepan with the coconut milk. Bring the mixture to a boil, then cover and reduce to a simmer and simmer for approximately 20 minutes until the rice is cooked.
Meanwhile, cook the tofu. Place the pressed tofu onto a cutting board and slice it into cubes, then place the cubes into a plastic bag. Add 1 tbsp sweet chili sauce and 2 tbsp cornstarch, seal the bag, and shake to combine.
Heat oil in a large, nonstick skillet over medium-high, then pan-fry the tofu on all sides until crispy, about 4-5 minutes, stirring consistently. Once cooked, move the tofu to one side of the skillet, add the bok choy and sauté for 1 minute; remove from the heat.
Assemble the bowls: place cooked rice into a bowl or bowls, then divide the tofu and bok choy. Add the pineapple, avocado and green onions, and drizzle the bowl with the remaining chili sauce. Enjoy!