Bring a small pot with rice, miso concentrate, and 11/4 cups water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, prepare ingredients.

Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, at least 5 minutes.

While tofu presses, finely chop pineapple.

Halve lime lengthwise. Cut one half into wedges and juice other half.

Mince cilantro (no need to stem).

Stem jalapeño, seed, remove ribs, and cut into a fine dice. Wash hands and cutting board after working with jalapeño.

In a mixing bowl, combine pineapple, cilantro, 1 Tbsp. lime juice, a pinch of salt, and jalapeño (to taste). Set aside.

Combine tempura mix, a pinch of salt, panko, and 1/4 cup cold water in another mixing bowl and stir until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.

Transfer tofu to bowl with batter and toss or gently stir until coated.

Line another plate with a paper towel.

Heat 3 Tbsp. olive oil in a medium non-stick pan over medium-high heat. Let heat, 5 minutes.

After 5 minutes, cooking in batches if necessary, add tofu to hot pan and cook until golden on all sides, 6-12 minutes, gently turning tofu every 1-2 minutes.

Remove from burner. Transfer tofu to towel-lined plate. Rest, 2 minutes.

In another mixing bowl, combine tofu and spicy orange sauce (to taste).

Plate dish as pictured on front of card, topping rice with tofu and salsa. Squeeze lime wedges over to taste. Bon appétit!