Wrap the 14 oz extra-firm tofu pressed and cut into 1-inch cubes block in several layers of paper towels and press firmly for at least 10 minutes (or use a tofu press). Once pressed, cut into 1-inch cubes. Toss the cubes in a mixing bowl with the 2 tbsp cornstarch until evenly coated — this is the key to getting a crispy exterior.

In a small mixing bowl, whisk together the 3 tbsp natural peanut butter creamy, 2 tbsp soy sauce, 1 tbsp sriracha adjust, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, and 3 tbsp water to thin the sauce until smooth and pourable. Taste and adjust heat or sweetness as desired. Set aside.

Heat 2 tablespoons of neutral oil such as avocado or vegetable oil in a large wok or skillet over medium-high heat. Add the coated 14 oz extra-firm tofu pressed and cut into 1-inch cubes cubes in a single layer — do not crowd the pan. Cook undisturbed for 3–4 minutes until golden and crispy on the bottom, then flip and cook another 3–4 minutes until all sides are golden. Transfer to a plate and set aside.

Add the remaining 1 tablespoon of neutral oil such as avocado or vegetable oil to the same wok over high heat. Add the 2 cups broccoli florets and 2 medium carrots julienned or thinly sliced first and stir fry for 3 minutes until just starting to soften. Add the 1 medium red bell pepper, 3 cloves garlic, and 1 tsp fresh ginger grated and stir fry for another 2 minutes until fragrant and the vegetables are crisp-tender.

Return the crispy 14 oz extra-firm tofu pressed and cut into 1-inch cubes to the wok with the vegetables. Pour the 3 tbsp natural peanut butter creamy sauce over everything and toss gently to coat, cooking for 1–2 minutes until the sauce thickens slightly and clings to the 14 oz extra-firm tofu pressed and cut into 1-inch cubes and vegetables. Remove from heat.

Divide among bowls over steamed rice or noodles. Garnish with chopped roasted 2 tbsp roasted peanuts roughly chopped, sliced green onions, and 1 tbsp sesame seeds. Serve immediately.