Slice tofu crosswise into 8 "steaks" (about 1/2 inch thick). Place tofu between several layers of paper towels and press to remove moisture, approximately 20 minutes. (A great way to do this is to place a cutting board over the top layer of paper towels and weigh it down with several canned goods).
Heat 2 tablespoons of the peanut oil in a 12-inch nonstick skillet over medium heat until shimmering. Add tofu steaks and cook until golden brown on both sides (approximately 6-8 minutes per side). Add more oil if necessary. Remove tofu from pan and cut into bite-sized pieces when cool enough to handle.
While tofu is browning, place onion, garlic, chile, remaining 1 tablespoon of peanut oil, soy sauce, and lime juice in a blender or food processor. Blend until smooth, then transfer to a mixing bowl and whisk in brown sugar and next four ingredients until combined.
Wipe skillet with paper towels to remove any remaining oil. Return tofu pieces to pan with peanut sauce and heat over low heat until warm.
To Serve: Pour peanut sauce with tofu over rice and top with vegetables, nuts, and herbs to taste. Serve with Sriracha hot sauce for those that like it spicy.
**NOTE: This recipe is mild spice. For medium spice, leave half of seeds in jalapeno. For spicy version, leave all seeds in jalapeno.
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