Follow these detailed steps to achieve a perfectly crispy tofu and a vibrant vegetable bowl that will tantalize your taste buds.

Step 1: Prepare the Tofu (The Crispy Foundation)

1. Press the Tofu: If you haven’t already, press your tofu. Wrap the block of tofu in several layers of paper towels or a clean kitchen towel. Place it on a plate, and put something heavy on top (like a cast-iron skillet or a few heavy books). Let it press for at least 30 minutes, or up to an hour, changing the paper towels if they become saturated. This step is paramount for removing excess moisture, which is the enemy of crispiness. The drier the tofu, the crispier it will get.
2. Cube and Marinate Briefly: Once pressed, pat the tofu block dry again with paper towels. Cut it into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with the 2 tablespoons of soy sauce (or tamari) and 1 tablespoon of rice vinegar. Let it sit for about 10-15 minutes to absorb some flavor. This initial seasoning penetrates the tofu before we create the crispy exterior.
3. Coat with Cornstarch: Drain any excess liquid from the marinating tofu. Add the 1 tablespoon of cornstarch to the bowl. Gently toss the tofu cubes until each piece is lightly and evenly coated. The cornstarch will absorb any remaining surface moisture and create a super crispy crust when cooked. Don’t overdo the cornstarch; a light dusting is all you need.

Step 2: Cook the Tofu to Golden Perfection

1. Heat the Oil: In a large non-stick skillet or wok, heat the 2 tablespoons of neutral cooking oil over medium-high heat. The oil should be hot enough that a piece of tofu sizzles gently when added, but not so hot that it smokes.
2. Pan-Fry the Tofu: Carefully add the cornstarch-coated tofu cubes to the hot skillet in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Overcrowding will lower the temperature of the oil and result in steamed, rather than crispy, tofu.
3. Crisp on All Sides: Let the tofu cook undisturbed for 3-4 minutes per side, until golden brown and crispy. Use tongs to gently turn the cubes to ensure all sides get that beautiful crisp texture. This process can take about 10-15 minutes in total.
4. Set Aside: Once all the tofu is beautifully golden and crispy, remove it from the skillet with a slotted spoon and place it on a plate lined with paper towels to drain any excess oil. Set aside while you prepare the vegetables and sauce.

Step 3: Prepare the Savory Sauce

1. Whisk Ingredients: In a small bowl, whisk together all the sauce ingredients: 1/3 cup low-sodium soy sauce (or tamari), 2 tablespoons rice vinegar, 2 tablespoons maple syrup, 1 tablespoon toasted sesame oil, and the optional sriracha or chili garlic sauce.
2. Prepare Cornstarch Slurry: In a separate tiny bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water until completely smooth. This is your thickening agent, known as a slurry. Set both the sauce mixture and the slurry aside.

Step 4: Sauté the Vegetables

1. Heat Sesame Oil: Using the same skillet you cooked the tofu in (wipe it out if there are too many burnt bits, but a little fond is okay), add the 1 tablespoon of sesame oil and heat over medium-high heat.
2. Cook Aromatics: Add the white parts of the sliced green onions, minced garlic, and grated ginger to the hot oil. Sauté for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
3. Add Hardy Vegetables: Add the broccoli florets and sliced carrots to the skillet. Stir-fry for 3-4 minutes. These vegetables take a bit longer to cook. You can add a tablespoon or two of water if the pan seems too dry, and cover briefly to help them steam-cook slightly.
4. Add Softer Vegetables: Add the sliced bell peppers (red and yellow/orange) and snap peas or snow peas to the skillet. Continue to stir-fry for another 3-5 minutes. You want the vegetables to be tender-crisp – cooked through but still retaining some bite and their vibrant color. Avoid overcooking them into mushiness.

Step 5: Combine and Thicken

1. Introduce the Sauce: Pour the prepared sauce mixture (not the slurry yet) over the vegetables in the skillet. Stir well to coat all the vegetables. Bring the sauce to a gentle simmer.
2. Thicken with Slurry: Give the cornstarch slurry a quick re-whisk (as cornstarch settles) and pour it into the simmering sauce while stirring constantly. Continue to cook and stir for another 1-2 minutes, until the sauce thickens to your desired consistency. It should coat the back of a spoon.
3. Return Tofu to Pan: Gently add the crispy tofu cubes back into the skillet with the vegetables and sauce. Toss everything together carefully to coat the tofu without breaking its crispy exterior too much. Cook for just another minute to heat the tofu through and allow it to meld with the sauce.

Step 6: Assemble Your Bowls

1. Create a Base: Divide your chosen cooked grain (brown rice, white rice, quinoa, or noodles) among serving bowls.
2. Top with Goodness: Spoon the crispy tofu and vegetable mixture generously over the base in each bowl.
3. Garnish: Sprinkle with toasted sesame seeds and the reserved green parts of the sliced green onions. Add a few fresh cilantro leaves if desired.
4. Final Touch: Serve immediately with lime wedges on the side for a fresh squeeze of citrusy brightness.