Bring a small pot with white rice, garlic salt, and 11/4 cups water to a boil.

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

Remove from burner and set aside.

While rice cooks, continue recipe.

If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.

Remove stems and seeds, and cut bell peppers into 1/4" rings.

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

Cut tempeh into 1/4" slices widthwise.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas, peppers, white portions of green onions, and Asian garlic, ginger, and chile seasoning (to taste) to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.

Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve.

Return pan used to cook vegetables to medium-high heat and add 4 tsp. olive oil. Add tempeh to hot pan and cook undisturbed until golden-brown all over, 2-3 minutes per side.

Add sauce, red pepper flakes (to taste), and vegetables to hot pan with tempeh. Gently stir until coated and heated through, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, topping rice with tempeh mixture and garnishing with green portions of green onions and puffed rice. Bon appétit!