• Before starting, wash and dry all produce.
• Peel, then grate or mince half the ginger (use all for 4 servings).
• Heat a medium pot over medium-high.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, rice and ginger. Cook for 1 min, stirring often, until fragrant. 
• Stir in 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
• Bring to a boil over high, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  Remove from heat. Set aside, still covered.

• Heat a large non-stick pan over medium-high.
• While pan heats, pat tofu thoroughly dry with paper towels, then cut into 1/2-inch cubes. Transfer to a shallow dish. Season with salt and pepper. Sprinkle cornstarch over top, then toss to coat.
• When pan is hot, add 1 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch) Pan-fry for 6-8 min, tossing occasionally, until crispy and golden.
• Transfer tofu to a plate.

• While tofu cooks, core, then cut pepper into 1/2 inch-pieces.
• Thinly slice celery.
• Thinly slice green onions.
• In a medium bowl, combine 1/2 cup (3/4 cups) warm water and peanut butter. Whisk until smooth.
• Add sweet chili sauce and oyster sauce. Whisk to combine.

• Reheat the same pan (from step 2) over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, celery and peppers.
• Cook for 2-4 min, stirring often, until veggies are tender-crisp.

• Add tofu and sauce mixture to pan (TIP: if sauce mixture has settled, re-whisk before adding). Stir to coat.
• Cook for 1-2 min, stirring occastionally, until sauce thickens slightly.

• Fluff rice with a fork. Stir in half the green onions.
• Divide rice between plates.
• Top with tofu and veggies.
• Sprinkle peanuts and remaining green onions over top.

If you've opted for double tofu, cook in the same way the recipe instructs you to cook the regular portion of tofu. Work in batches, if necessary.