Here’s how you can easily make these Spicy Sriracha Tofu Stir-Fry Bowls:

1. Prepare the Tofu: Start by draining the tofu and pressing it to remove excess moisture. Slice it into bite-sized cubes.
2. Coat with Cornstarch: In a mixing bowl, toss the tofu cubes with cornstarch until they are evenly coated. This will help create a crispy exterior when cooked.
3. Heat the Oil: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer.
4. Cook the Tofu: Cook the tofu for about 4-5 minutes on each side, or until golden and crispy. Remove and set aside.
5. Stir-Fry Vegetables: In the same skillet, add a bit more oil if needed, then add the garlic and cook until fragrant. Add the bell pepper, broccoli, snap peas, and carrot. Stir-fry for 5-7 minutes until vegetables are tender but still vibrant.
6. Make the Sauce: In a small bowl, whisk together the soy sauce, Sriracha, rice vinegar, and sesame oil.
7. Combine Everything: Add the crispy tofu back to the skillet with the vegetables. Pour the sauce over the top and toss everything to combine. Cook for an additional 2 minutes.
8. Garnish and Serve: Once everything is well coated and heated through, remove from heat. Top with chopped green onions and sesame seeds.

Each step is designed to create a wonderful, spicy meal that is enjoyable for anyone looking for an amazing vegan option.