• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, trim, then halve snap peas.
• Core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onions, keeping white and green parts separate.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then green onion whites, snap peas and peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
• Remove from heat, transfer veggies to a plate.

• Meanwhile, to a medium bowl, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (3/4 cup) water. Season with pepper, then whisk to combine.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces. 
• Reheat the same pan (from step 2) over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
• Add prepared sauce. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
• Add veggies to the pan, then cook for 1-2 min, stirring often, until warmed through. 
  

• Fluff rice with a fork, then stir in half the crispy shallots and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
• Divide rice between bowls. Top with tofu-veggie mixture.
• Sprinkle remaining green onions and remaining crispy shallots over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.