Begin by cooking the white rice according to the package instructions, which typically involves using 1 cup of water for every ½ cup of uncooked rice. Once done, fluff it with a fork and set it aside.

While the rice cooks, wrap your 16 oz block of extra-firm tofu in clean kitchen towels and place a heavy object on top. Let it sit for 30 minutes to 2 hours to remove excess moisture.

Preheat your oven to 390°F (200°C). This temperature is ideal for roasting your tofu to a golden crisp.

Once the tofu is pressed, carefully cut it into 1-inch cubes. In a mixing bowl, toss the cubed tofu with soy sauce or tamari, sriracha, and a sprinkle of black pepper.

Sprinkle cornstarch over the seasoned tofu cubes and toss well until each piece is evenly covered.

Line a baking sheet with parchment paper and lightly grease it with vegetable oil. Spread the tofu cubes in a single layer on the sheet. Bake for 20-25 minutes, flipping halfway through.

While the tofu bakes, prepare your peanut sauce by whisking together peanut butter, water, soy sauce or tamari, sesame oil, rice vinegar, and sriracha.

In a large bowl, layer a generous scoop of the cooked rice, top with the crispy tofu cubes, and add a colorful array of veggies. Drizzle the homemade peanut sauce over the top before serving.