Press the tofu: Drain the tofu and wrap it in a clean kitchen towel. Place something heavy on top (a skillet or a few cookbooks) for 15–20 minutes to remove excess water.

Cook your base: Make rice, quinoa, or noodles according to package directions. Fluff and keep warm.

Prep the sauce: In a bowl, whisk together 1/3 cup creamy peanut butter, 3 tablespoons maple syrup, 3 tablespoons soy sauce, 1 tablespoon rice vinegar (or 2 teaspoons lime juice), 1 teaspoon toasted sesame oil, 1–2 teaspoons chili-garlic sauce (optional), 1 clove garlic (grated), 1 teaspoon grated ginger, and 3–5 tablespoons warm water to thin. Aim for a pourable, creamy consistency.

Cut and coat tofu: Slice pressed tofu into 1-inch cubes. Toss with 1–2 tablespoons cornstarch and a pinch of salt until lightly coated.

Crisp the tofu: Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook 8–10 minutes, turning every few minutes, until golden and crisp on most sides. Remove to a plate.

Sauté veggies (optional): In the same pan, add a little more oil if needed. Stir-fry chosen vegetables 2–4 minutes until crisp-tender. Season with a pinch of salt. For raw crunch (like cucumber or shredded cabbage), keep them uncooked.

Glaze the tofu: Return tofu to the pan and pour in about half the sauce. Toss over low heat for 1–2 minutes until the tofu is glossy and coated. Add a splash of water if it thickens too quickly.

Assemble bowls: Divide your base into bowls. Add glazed tofu, veggies, and drizzle with more sauce. Top with chopped peanuts, sesame seeds, and fresh herbs. Serve with lime wedges.