• Add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot.
• Cover and bring to a boil over high heat.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• Add rice to the boiling broth, then reduce heat to low.
• Cover and cook until rice is tender and liquid is absorbed, 14-16 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions.
• Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
• Trim snap peas.
• Peel, then mince or grate 1 tbsp (2 tbsp) ginger.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water.
• Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.
• Add snap peas and season with salt and pepper.
• Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
• Remove from heat. Transfer veggies to a plate, then cover to keep warm.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Reheat the same pan over medium-high.
• When hot, add 1/2 tsp (1 tsp) oil, then tofu. Season with remaining garlic salt and pepper.
• Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. 

• Add ginger to the pan with tofu. Cook, stirring often, until fragrant, 1 min.
• Add 1/4 cup (1/2 cup) water, hoisin sauce, chili-garlic sauce and soy sauce.
• Cook, stirring often, until warmed through, 1-2 min.

• Fluff rice with a fork, then stir in half the green onions.
• Divide rice between plates, then top with stir-fried veggies and tofu.
• Spoon any remaining sauce from the pan over tofu.
• Sprinkle remaining green onions over top.

Pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.