Bring a small pot with rice, 1/4 tsp. salt, and 1 1/4 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.

Cut broccoli florets into bite-sized pieces.

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

Line a plate with paper towels. Lay tofu on its side and cut into 3 even slices lengthwise. Cut slices into 1" planks widthwise. Transfer tofu to towel-lined plate and top with more paper towels, then press gently but firmly to remove excess moisture.

In a mixing bowl, combine vegetable base, soy sauce, cornstarch, and 3/4 cup water. Stir until smooth. Set aside.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 3 minutes.

Add tofu and 1/4 tsp. salt to hot pan. Flip occasionally, every 1-2 minutes, until golden brown, 6-8 minutes.

Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.

Reduce heat to medium. Transfer tofu to towel-lined plate. Drain any excess oil. Wipe pan clean and keep over medium heat.

Add 2 tsp. olive oil, minced garlic and chili pepper (to taste), broccoli, white portions of green onions, and Asian garlic, ginger, & chili seasoning (to taste) to hot pan used to cook tofu. Stir occasionally until broccoli begins to brown, 3-5 minutes.

Reduce heat to low.

Stir in tofu and sauce mixture until combined. Bring to a simmer.

Once simmering, stir occasionally until broccoli is tender and sauce thickens, 3-5 minutes.

If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping rice with broccoli-tofu mixture. Garnish with wonton strips and green portions of green onions. Bon appétit!