Mix everything listed under "Sauce mix" and keep it aside.
Take tofu out of the box and wrap it in couple of paper towels for anywhere from 30-40 minutes. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
Once the extra water if gone from the tofu, cut it in cube and saute them in 2 tbsp of oil on medium heat until they get golden brown and somewhat crispy, tossing and turning them every few minutes. Be careful while tossing and turning so it does not crumble.
Once tofu cubes are golden brown on each side, add ¼ cup of sauce mix, toss well to coat all tofu cubes. Take the tofu cubes out in a bowl and keep it aside.
In the same pan, add 2 more tbsp of oil then add in sliced onions and shiitake mushroom with ¼ tsp of oil. Cook them on high heat until they start to sweat.
Once mushrooms are ½ way cooked, add in small pieces Broccoli Florets and Sugar Snap Peas. Cook on high heat for 1-2 minutes, or until they start to char. Then add in ¼ cup of sauce mix, mix well.
Add in cooked rice along with rest of the sauce mix then mix well to assure everything is well coated with sauce mix, without mushing up the rice.
Then add in cooked/flavored tofu and roasted salted peanut. Mix well and enjoy!