Bring a small pot with rice and 1 1/4 cups water to a boil.

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

Remove from burner. Stir in white portions of green onions (prepared in next step), 1/4 tsp. salt, and 1 tsp. olive oil until combined. Cover and set aside.

While rice cooks, continue recipe.

Line a plate with paper towels.

Drain tofu in a colander/strainer and cut into 1" dice. Place tofu on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

Trim cucumber and cut into 1/4" dice.

Coarsely chop peanuts.

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

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.

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

Remove from burner. Transfer tofu to towel-lined plate.

While tofu cooks, continue recipe.

In a mixing bowl, combine vinegar, carrots, and cucumbers. Rest, 5 minutes.

While vegetables rest, continue recipe.

In another mixing bowl, combine Sriracha (to taste) and mayonnaise. Set aside.

Plate dish as pictured on front of card, topping rice with tofu. Garnish with soy sauce, Sriracha mayonnaise (to taste), marinated vegetables, peanuts, and green portions of green onions. Bon appétit!