• In a small pot, combine rice, 11/4 cups water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Wash and dry produce. • Halve, peel, and thinly slice onion. Zest and quarter lime. • Open and drain tofu; press out excess water with paper towels. Crumble tofu into pea-size pieces over a medium bowl.

• Heat a large drizzle of oil in large, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, 3-4 minutes. Add red cabbage and carrot mix; continue to cook, stirring occasionally, until onions are lightly browned and veggies are tender, 6-9 minutes. TIP: If veggies begin to brown too quickly, add a few splashes of water and continue cooking until liquid has evaporated. • Transfer veggies to a plate.

• Heat 2 TBSP oil in same pan over medium-high heat. Once oil is hot, add crumbled tofu and spread out in an even layer. Cook, undisturbed, until lightly browned on the bottom, 2-3 minutes. • Stir, then cook until lightly browned all over, 1-2 minutes more. • Turn off heat. Add veggies, soy sauce, stock concentrate, sweet soy glaze, chili sauce, and a squeeze of lime juice. Stir until tofu mixture is thoroughly coated.

• Fluff rice with fork and stir in lime zest to taste. Season with salt and pepper if desired. • Roughly chop peanuts. Finely chop cilantro.

• Divide rice between bowls. Top with tofu and veggies, peanuts, a squeeze of lime juice, and cilantro. Serve with remaining lime wedges on the side.