Coarsely crush peanuts in shipping bag.

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

Drain tofu. Line a plate with paper towels. Cut tofu into 1/2" dice. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

In a mixing bowl, combine tofu, 1/4 tsp. salt, and cornstarch. Gently toss until coated.

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 golden-brown, 6-8 minutes.

Don't rush cooking the tofu; it will need the complete cooking time for the correct color. Remove from burner.

While tofu cooks, continue recipe.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced peppers to hot pan and stir occasionally until tender, 3-5 minutes.

Add white portions of green onions, minced garlic and chili pepper (to taste), tofu (draining any excess oil), kung pao sauce (to taste), sweet chili sauce, and a pinch of salt. Stir occasionally until combined and slightly thickened, 1-2 minutes.

Remove from burner.

While tofu mixture cooks, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, mirepoix base, and a pinch of salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with tofu and vegetable mixture and garnishing with green portions of green onions and crushed peanuts. Bon appétit!