Bring a small pot with rice and 1 cup water 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 simmers, line a plate with a paper towel. Cut tofu into 1/2" dice.

Place tofu on towel-lined plate. Cover with another paper towel, top with another plate, and place an heavy object on plate to press down on tofu.

While tofu presses, prepare ingredients.

Stem, seed, and slice red bell pepper into 1/2" dice.

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

Halve pineapple chunks.

Stem and mince cilantro.

Combine bell pepper and broccoli on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer and roast in hot oven until fork-tender, 12-15 minutes.

While vegetables roast, cook tofu.

Add tofu, cornstarch, and 1/4 tsp. salt in a mixing bowl. Toss to coat thoroughly.

Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Place tofu in hot pan and flip occasionally until lightly browned and crispy, 5-7 minutes.

Remove tofu to a plate.

Reserve pan; no need to wipe clean.

Return pan used to crisp tofu to medium-high heat and add 1 tsp. olive oil. Add pineapple to hot pan and stir occasionally until warmed through, 2-3 minutes

Add pineapple juice and teriyaki glaze. Bring to simmer and cook until sauce is thickened, 3-4 minutes.

Plate dish as pictured on front of card, tossing tofu in sauce and placing on a bed of rice. Top with roasted vegetables and garnish with cilantro. Bon appétit!