2 green onions, thinly sliced, whites and greens separated
7 oz tofu
2 clove garlic, roughly chopped
1 lime, halved
2 tsp golden mountain sauce
1 Thai chili (or jalapeno), thinly sliced into rounds
1 tbsp honey, warmed to room temperature
1/2 tbsp fresh cilantro, chopped
1/2 tbsp fresh mint, chopped
Remove the honey from the refrigerator to bring to room temperature.
Cook the **rice**: In a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
Mix **shallot**, **rice flour**, salt, and pepper in a bowl. Toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of shallot sizzles immediately when added to the pan, add the coated shallot in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 2 to 3 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Rinse and wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **zucchini** and **sweet peppers**. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Turn off the heat; stir in the green tops of the **scallions**. Season with salt and pepper to taste. Transfer to a bowl; set aside in a warm place. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **tofu**; season with salt and pepper. Cook, frequently breaking the tofu apart with a spoon, 3 to 4 minutes, or until browned. Add the **garlic**, white bottoms of the **scallions**, **honey**, **soy sauce**, the juice of half the **lime**, 2 tablespoons of water, and as much of the **chili pepper** as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the tofu is warmed through.
Dish up the rice, top with tofu and vegetables. Garnish with the fried shallot, cilantro and mint. Top with juice of remaining lime wedges.