Heat sesame oil in a pot over medium heat.
Add ginger, garlic, bell pepper, and jalapeño; sauté for 2–3 minutes.
Add vegetable broth, soy sauce, rice vinegar, maple syrup, and chili crunch. Bring to a gentle simmer.
Add tofu and bok choy; simmer for 5–7 minutes, until the bok choy is tender.
Stir in fresh lime juice and adjust soy sauce, chili crunch, or maple syrup to taste.
Add rice. Divide between bowls and finish generously with fresh cilantro and sesame seeds.
