In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 5.

While rice cooks, wash and dry produce.

Trim and thinly slice cucumber into rounds. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Trim and remove strings from snap peas. Thinly slice chili, removing seeds for less heat. Roughly chop cilantro.

In a small bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt.

Set aside to pickle.

Place tofu in a large bowl; season with salt and pepper. Add cornstarch and garlic powder; toss until evenly coated.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy, 1-3 minutes per side. (For 4 servings, you may need to work in batches, adding another drizzle of oil per batch.)

Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add snap peas and as much chili as you like; cook, stirring occasionally, until snap peas are browned and mostly tender, 2-4 minutes.

Reduce heat to low; stir in sweet soy glaze, lemongrass puree, and garlic-ginger scallion paste. Cook, stirring constantly, until veggies are tender and sauce has thickened, 1-2 minutes.

Taste and season with salt and pepper if desired.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Divide rice between bowls. Top with sweet soy snap peas and tofu; garnish everything with peanuts and cilantro. Serve with pickled cucumber (draining first) on the side.