Bring a small pot with rice, 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover again and set aside.
While rice cooks, prepare tofu.
Prepare the Tofu
Line a plate with a paper towel.
Cut tofu into ½" 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.
Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Shuck corn, rinse, and carefully remove kernels from cob.
In a mixing bowl, combine ranch dressing and jalapeño (to taste).
Cook the Tofu
Add tofu and cornstarch in another mixing bowl. Toss to coat thoroughly.
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Place tofu in hot pan and flip occasionally until crispy, 5-7 minutes.
Wipe mixing bowl clean and reserve.
Remove tofu to clean mixing bowl and toss with seasoning.
Finish the Dish
Plate dish as pictured on front of card, topping rice with cheese, seasoned tofu, corn, crispy onions, jalapeño ranch, and arugula. Bon appétit!