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 and set aside.

While rice cooks, continue recipe.

Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

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

Line a plate with paper towels.

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

In a mixing bowl, gently combine tofu, cornstarch, 1/4 tsp. salt, and a pinch of pepper.

Line another plate with a paper towel.

Place a medium non-stick pan over medium-high heat and add 3 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 crispness.

Remove from burner and transfer tofu to towel-lined plate.

While tofu cooks, continue recipe.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add broccoli, bell peppers, 1/4 tsp. salt, a pinch of pepper, and 1/4 cup water to hot pan.

Cover and stir occasionally until water is almost completely evaporated, 4-6 minutes.

Uncover and stir occasionally until vegetables are tender, 2-3 minutes.

Add soy sauce, orange sauce (to taste), red pepper flakes (to taste), white portions of green onions, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir in tofu until coated, 1-2 minutes.

Remove from burner.

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