Drain the tofu on paper towels and place a heavy skillet or other weight on top to press out the water.
Let sit for 10 minutes.
Cut the tofu into cubes and toss with smoked paprika and 2 Tbs. tamari.
Place on a lined baking sheet and bake at 400° for 30 minutes.
In a large skillet, cook the onion and garlic together. Add a bit of water if it begins to stick.
Add the bok choy and red bell pepper, cooking until tender-crisp.
Stir the remaining ⅔ cup tamari, vegetable broth and cornstarch together, then add to the skillet.
Cook over medium-high heat until the sauce comes to a boil.
Reduce the heat and simmer until the tofu is done.
Serve vegetables over rice, topped with tofu.