Line a plate with a paper towel. Cut tofu into 1/2" dice. Place on towel-lined plate and top with more paper towels and a second plate. Press at least 10 minutes.

While tofu presses, bring a small pot with rice, 11/2 cup water, and 1/4 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 ingredients.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Remove strings from sugar snap peas, if necessary.

Cut broccoli into large bite-sized pieces, if necessary.

Halve lime and juice.

Coarsely chop peanuts.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add broccoli florets, matchstick carrots, sugar snap peas, and white portions of green onions to hot pan. Stir occasionally until tender, 3-5 minutes.

Season with 1/4 tsp. salt and a pinch of pepper. Transfer to a plate and cover with plastic wrap.

Reserve pan; no need to wipe clean.

Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Line a plate with a paper towel.

In a mixing bowl, toss tofu with cornstarch. Add tofu to hot pan and stir occasionally until browned, 5-7 minutes.

Remove from burner and place tofu on towel-lined plate. Season with a pinch of pepper.

In another mixing bowl, combine 2 tsp. lime juice with peanut sauce.

Plate dish as pictured on front of card, topping rice with tofu and vegetables. Drizzle peanut sauce over tofu. Garnish with green portions of green onions and peanuts. Bon appétit!