Step 1

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 2

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and salt, then bring the mixture to a boil over high heat.

Step 3

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Step 4

Meanwhile, wash and dry the fresh produce.

Step 5

Trim and small dice zucchini. Snap or cut off woody ends of the asparagus and cut into 1-inch pieces. Transfer both to a large bowl.

Step 6

Preheat a large skillet over medium-high heat.

Step 7

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, salt, and pepper; cook, stirring occasionally, until starting to soften, 3-4 minutes.

Step 8

Meanwhile, zest lemon into a medium bowl, then set lemon aside for later use.

Step 9

Add peas to the skillet. Continue to cook, stirring occasionally, until peas are warm and veggies are tender-crisp, 2 minutes more. Return veggies to the bowl and set aside. (Reserve skillet for later use.)

Step 10

Shave parsley leaves off the stems; discard stems and mince the leaves. Chop chives into small pieces. Add both to the bowl with the lemon zest.

Step 11

Peel and mince garlic; add to the bowl along with salt, and stir to combine the herb mix. Set aside.

Step 12

Return skillet to medium-high heat.

Step 13

While the skillet heats up, medium dice tofu.

Step 14

Once the skillet is hot, add more oil and swirl to coat the bottom. Add tofu, half of the herb mix (reserving the rest for the rice salad), soy sauce, salt, and pepper. Pan-fry, stirring occasionally, until tofu is slightly crispy and golden, 7-8 minutes. Remove from heat.

Step 15

Meanwhile, transfer cooked rice and remaining herb mix to the bowl with the veggies. Juice lemon into the bowl, drizzle with oil, and stir to combine the rice salad.

Step 16

To serve, divide warm rice salad and tofu between plates or bowls. Enjoy!