Add the jasmine rice, 1 cup (2 cups) water, and a pinch of salt to a medium saucepan. Bring to a boil, cover, and reduce heat to low. Cook until the water is absorbed and rice is tender, 14 to 16 minutes.

Trim the summer squash(es) and thinly slice into half moons. Thinly slice the celery. Thinly slice the radishes. Halve and juice the lemon(s). Roughly chop the parsley leaves. Pat the tofu dry with a clean kitchen towel and cut into ½ inch cubes.

Add the sliced celery, sliced radish, and lemon juice to a medium bowl and toss to combine. Add chopped parsley and ranch dressing to a small bowl and stir.

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until lightly browned and crispy, 5 to 7 minutes. Reduce heat to low and add Buffalo sauce and a pinch of salt, and cook until the sauce thickens, 2 to 3 minutes. Transfer the spicy Buffalo tofu to a plate.

Wipe the skillet clean and return to medium-high heat with 1 tsp (2 tsp) vegetable oil. Add sliced summer squash and a pinch of salt and pepper, and cook until lightly browned in places, 3 to 4 minutes.

Divide the cooked jasmine rice between bowls. Top with summer squash, spicy Buffalo tofu, and celery radish salad. Drizzle with herbed ranch dressing. Dig in!