Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu and ½" dice. Place tofu on plate, cover with a paper towel, and press firmly to remove liquid. Toss tofu with cornstarch in a mixing bowl.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Trim ends off green beans. Halve on an angle.
Trim and cut white portions of green onion into 1" lengths. Slice green portions thinly.
Crisp the Tofu
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until crisped, 4-6 minutes.
Remove from burner and remove tofu to a plate. Season with a pinch of salt and pepper.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to crisp tofu to medium-high heat and add 1 Tbsp. olive oil.
Add red bell pepper, green beans, and white portions of green onion to hot pan. Stir occasionally until lightly charred and tender, 5-6 minutes.
Add garlic and cook until aromatic, 30-60 seconds.
Finish the Dish
Add tofu, soy sauce, and sweet chili sauce and stir often until combined, 1 minute.
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!