Bring a small pot with rice, edamame, umami seasoning, 1/4 tsp. salt, and 11/4 cups water to a boil.

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

Remove from burner. Stir in white portions of green onions (prepared in a later step) and set aside.

While rice cooks, continue recipe.

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

Line a plate with a paper towel. Cut tofu into 1/2" dice and place on towel-lined plate. Top with more paper towels, then press gently but firmly to remove excess moisture.

In a mixing bowl, combine tofu, cornstarch, 1/2 tsp. salt, and a pinch of pepper. Gently toss until coated.

Line another plate with a paper towel.

Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 3 minutes.

Add tofu to hot oil and stir occasionally until golden-brown, 6-8 minutes.

Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.

Remove from burner. Transfer to towel-lined plate. Wipe pan clean and reserve.

While tofu cooks, continue recipe.

Return pan used to cook tofu to medium heat.

Add stir fry sauce, 2 Tbsp. water, and Sriracha (to taste) to hot pan. Stir to combine. Bring to a simmer.

Once simmering, return tofu to pan. Stir often until coated.

Remove from burner.

Plate dish as pictured on front of card, topping rice mixture with tofu and sauce. Garnish with sesame seeds, wonton strips, and green portions of green onions. Bon appétit!