"Bring a small pot with jasmine rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff with ¼ tsp salt and a pinch of pepper. Set aside. While rice cooks, prepare tofu."

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. Add tofu to a large bowl. Sprinkle cornstarch and taco seasoning on top and toss to coat. "Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Remove to towel-lined plate. "

Halve lime lengthwise. Cut one half into wedges and juice the other half. In a bowl, combine the slaw mix, sofrito, and 1 tsp of lime juice (to taste).

Plate dish as pictured on front of card, topping with jack cheese and green chili aioli (to taste). Serve with lime wedges. Bon appétit!