Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare tofu.
Prepare the Tofu
Put cornstarch into a large mixing bowl. Cut tofu into ½" slices, pat dry, and place in large mixing bowl with cornstarch. Coat all sides evenly. Remove tofu from bowl and shake off excess.
Prepare the Ingredients
Trim ¼" off ends of Chinese broccoli and separate stems from leafy tops. Cut stems into ½" diagonal slices. Stem, seed, and cut Fresno chile into thin rounds. Coarsely chop peanuts. Combine peanut butter, seasoned rice vinegar, sweet chili sauce, ginger, 2 Tbsp. water, and a pinch of salt and pepper in a small bowl until consistency of heavy cream. Add water 1 Tbsp. at a time to adjust consistency, if needed.
Cook the Tofu
Line a plate with a paper towel. Place a large non-stick pan with 3 Tbsp. olive oil over medium-high heat. Gently shake tofu to remove excess cornstarch and add to hot pan. Cook until brown and crispy, 2-3 minutes per side. Remove tofu to towel-lined plate, and season tops with ½ tsp. salt. Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to cook tofu to medium-high heat. Add 1 Tbsp. olive oil and Chinese broccoli stems to hot pan. Cook, stirring often, until lightly browned, 2-3 minutes. Add Chinese broccoli tops, Frenso (to taste), ¼ cup water, ½ tsp. salt, and ¼ tsp. pepper. Cook, stirring occasionally, until water has evaporated and stems are tender, 1-3 minutes. Remove pan from burner.
Plate the Dish
Scoop a serving of rice onto a plate. Place vegetables next to rice, and top with tofu. Spoon sauce over tofu and garnish with peanuts.