• Before starting, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Juice half the lime (use whole lime for 4 servings).  
• Halve snow peas.
• In a large bowl, whisk together peanut butter, oyster sauce, honey, soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/3 cup (2/3 cup) water. 

• Pat tofu dry with paper towels, then crumble into pea-sized pieces. 
• Heat a large non-stick pan over high. 
• When pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Season with pepper.
• Reduce heat to medium-high. 
• Add Moo Shu Spice Blend and garlic puree. Cook for 30 sec, stirring constantly, until fragrant.

• To the pan with tofu, add carrots and snow peas. Cook for 3-4 min, stirring often, until vegetables are tender.
• Remove the pan from heat, then add peanut butter mixture. Stir to combine.

• Fluff rice with a fork. 
• Divide rice between bowls. 
• Top with tofu-vegetable mixture.
• Sprinkle peanuts over top. 

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