Bring a small pot with rice and 11/2 cup water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and fluff rice. Set aside.

While rice cooks, prepare ingredients.

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. Set aside to drain, 5 minutes.

While tofu drains, trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate.

Halve lime. Quarter one half and juice other half.

Combine slaw mix, white portions of green onions, mayonnaise, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.

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

Pat pineapple rings dry and add to hot pan. Cook until charred, 2-4 minutes per side.

Transfer pineapple rings to a plate. Reserve pan; no need to wipe clean.

Line a plate with paper towel. In another mixing bowl, toss or gently combine tofu with cornstarch and a pinch of salt and pepper until coated.

Return pan used to cook pineapple to medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.

Remove from burner. Transfer tofu to towel-lined plate.

Coarsely chop pineapple.

Plate dish as pictured on front of card, topping rice with slaw, tofu, and pineapple. Garnish with teriyaki glaze, red pepper flakes (to taste), and green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!