Bring a small pot with rice and 1 1/2 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.

Put cornstarch into a large mixing bowl. Cut tofu into 1/2" slices, pat dry, and place in large mixing bowl with cornstarch. Coat all sides evenly. Remove tofu from bowl and shake off excess.

Trim 1/4" off ends of Chinese broccoli and separate stems from leafy tops. Cut stems into 1/2" 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.

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 1/2 tsp. salt. Wipe pan clean and reserve.

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), 1/4 cup water, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until water has evaporated and stems are tender, 1-3 minutes. Remove pan from burner.

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.