Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Trim ends off snow peas. Line a plate with a paper towel. Cut tofu into 3/4" dice. Arrange in a single layer on towel-lined plate. Top with another paper towel and a second plate to press moisture from tofu. Press tofu at least 10 minutes. While tofu presses, cook rice.

Bring a medium pot with rice and 1 1/2 cups water to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes. Fluff grains with a fork, cover, and set aside. While rice cooks, roast snow peas.

Place snow peas on prepared baking sheet. Drizzle with half the soy sauce (reserve remaining for spicy caramel sauce), 1 tsp. olive oil, and a pinch of salt and pepper. Toss to coat and spread into a single layer. Roast until tender, 10-12 minutes. While snow peas roast, sear tofu.

Place cornstarch in a medium mixing bowl and season with a pinch of salt. Add pressed tofu cubes to bowl and toss to coat tofu completely in cornstarch. Replace paper towel on plate. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Shake excess cornstarch from tofu and add to hot pan. Cook, stirring occasionally, until golden brown on all sides, 5-7 minutes. Transfer to towel-lined plate. Wipe pan clean.

Return pan used to sear tofu to medium-high heat. Add sugar and 4 Tbsp. water. Stir to dissolve and cook until large bubbles begin to form and it begins to turn golden, 1 minute. Add rice vinegar, ginger, minced Fresno chile (to taste), and remaining soy sauce. Stir to combine and cook until thick enough to coat the back of a spoon, 2-3 minutes. Remove from burner, return tofu to pan, and toss to coat.

Place a serving of rice on a plate. Serve snap peas and tofu in front of rice and garnish with Fresno chile rounds (to taste).