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 cooks, line a plate with a paper towel.
Cut tofu into ½" dice and place on towel-lined plate. Cover with a paper towel, top with another plate, and place an heavy object on plate to press down on tofu.
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Trim and cut green onions into 1" lengths.
Coarsely chop peanuts.
Cook the Vegetables
Toss broccoli, green onions, garlic, 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet.
Spread into a single layer and roast in hot oven until broccoli is lightly browned and fork-tender, 12-15 minutes.
While broccoli roasts, cook tofu.
Cook the Tofu
Add tofu and cornstarch 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 to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to crisp tofu to medium heat. Add sauce and red pepper flakes (to taste) to hot pan.
Bring to a simmer and remove from heat.
Plate dish as pictured on front of card, topping tofu with sauce, and garnishing with peanuts. Bon appétit!