Bring a small pot with jasmine rice, 1 cup water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner, cover, and set aside.

While rice cooks, prepare ingredients.

Peel and slice shallot into very thin rounds.

Halve and juice lime.

Stem kale and coarsely chop.

Combine shallot rounds, lime juice, 1 Tbsp. water, and a pinch of salt in a mixing bowl. Refrigerate until serving.

Line a plate with paper towels.

Cut tofu into 1/2" dice and place on towel-lined plate. Cover with a paper towel, top with another plate, and place a heavy object on plate to press down on tofu.

Place a medium non-stick pan over medium-high heat. Add 1/2 tsp. olive oil and pineapple to hot pan. Sear undisturbed until charred, 2-3 minutes per side.

Transfer to a cutting board, let cool, then slice each ring into eight pieces.

Wipe pan clean and reserve.

Return pan used to char pineapple to medium heat. Add 1 tsp. olive oil and kale to hot pan. Stir occasionally until wilted, 2-3 minutes.

Season with 1/4 tsp. salt and a pinch of pepper. Remove from burner and stir kale into cooked rice.

Wipe pan clean and reserve.

Toss tofu and cornstarch together in another mixing bowl.

Return pan used to cook kale to medium-high heat and 2 Tbsp. olive oil. Add tofu to hot pan. Stir occasionally until crispy and golden brown, 5-7 minutes.

Remove from burner and combine with half the seasoning blend. Taste tofu, and add remaining seasoning blend to taste.

Plate dish as pictured on front of card, garnishing with pineapple, queso fresco (crumbling with your hands if needed), and sour cream Top with pickled shallot (to taste). Bon appétit!