Follow these detailed steps to achieve a restaurant-quality tofu veggie rice bowl at home. The key is in the preparation of the tofu and the layering of flavors.

Step 1: Press and Prepare the Tofu
This is the single most important step for achieving crispy, not soggy, tofu. Do not skip it!

1. Drain the Tofu: Open the package of tofu and pour out all the water.
2. Press the Tofu: Wrap the tofu block 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, a few cookbooks, or a tofu press if you have one.
3. Wait: Let the tofu press for at least 30 minutes, but for the best, firmest results, press for up to an hour. You will be amazed at how much water comes out.
4. Cut the Tofu: Once pressed, unwrap the tofu and cut it into ¾-inch to 1-inch cubes.
5. Toss and Coat: Place the tofu cubes in a medium bowl. Sprinkle the 1 tablespoon of cornstarch and drizzle the 2 tablespoons of soy sauce over them. Gently toss the tofu with your hands or a spatula until each piece is lightly and evenly coated. The cornstarch will create a thin, starchy layer that will become wonderfully crisp when cooked.

Step 2: Whisk the Sauce
While the tofu is pressing, you can prepare your delicious sauce.

1. Combine Ingredients: In a small bowl or a liquid measuring cup, combine all the sauce ingredients: ⅓ cup low-sodium soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and optional sriracha.
2. Whisk Well: Whisk everything together until the maple syrup is fully dissolved and the sauce is well-emulsified. Set it aside for the flavors to meld.

Step 3: Cook the Tofu to Golden Perfection

1. Heat the Pan: Place a large non-stick skillet or a wok over medium-high heat. Add the 2 tablespoons of neutral oil and let it get hot. You’ll know it’s ready when the oil shimmers slightly.
2. Add the Tofu: Carefully place the coated tofu cubes in the pan in a single layer. Be sure not to overcrowd the pan, as this will steam the tofu instead of frying it. If necessary, cook the tofu in two batches.
3. Cook Until Crispy: Let the tofu cook undisturbed for 4-5 minutes per side, until it’s deeply golden brown and crispy on all sides. Use tongs to turn the pieces. This process should take about 15-20 minutes in total.
4. Remove Tofu: Once all sides are crispy and golden, remove the tofu from the skillet and set it aside on a plate.

Step 4: Sauté the Vegetables

1. Cook the Veggies: In the same skillet (no need to wipe it out), add the remaining 1 tablespoon of oil if the pan looks dry. Add the broccoli florets, sliced red bell pepper, and carrots.
2. Sauté: Stir-fry the vegetables for 5-7 minutes. You want them to be “crisp-tender”—cooked through but still with a bit of a bite. If you prefer softer vegetables, you can add a tablespoon or two of water to the pan and cover it for a minute to steam them.

Step 5: Combine and Assemble the Bowls

1. Return Tofu to Pan: Add the cooked tofu back into the skillet with the sautéed vegetables.
2. Pour the Sauce: Give your prepared sauce another quick whisk and pour it all over the tofu and veggies in the pan.
3. Simmer and Thicken: Stir everything gently to coat. Let the mixture simmer for 2-3 minutes. The heat will cause the sauce to thicken slightly (thanks to the residual cornstarch from the tofu) and glaze everything beautifully.
4. Serve Immediately: To assemble the bowls, spoon a generous portion of cooked rice into each bowl. Top with the saucy tofu and vegetable mixture.
5. Garnish: Finish your masterpiece with your chosen garnishes. A sprinkle of toasted sesame seeds, some fresh sliced green onions, and a few cilantro leaves add freshness, texture, and visual appeal.