Press the tofu. Wrap the tofu block in a clean towel and set a heavy skillet on top for 15–20 minutes. Removing water is the key to crisp edges.

Cook the rice. Start your rice while the tofu presses. Fluff with a fork and keep warm. Day-old rice also works well if you have leftovers.

Prep the sauce. In a small bowl, whisk soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and sriracha. Taste and adjust. You want a balance of salty, tangy, and slightly sweet.

Cut and coat the tofu. Slice pressed tofu into 1-inch cubes. Pat dry. Toss with cornstarch, a pinch of salt, and pepper until evenly coated. Shake off excess.

Sear until crisp. Heat neutral oil in a large nonstick skillet over medium-high. Add tofu in a single layer. Don’t crowd the pan. Cook 2–3 minutes per side until golden and crispy all over. Transfer to a plate.

Warm the sauce. Lower the heat to medium. Add the sauce to the same skillet and simmer 30–60 seconds, just until it thickens slightly.

Glaze the tofu. Return tofu to the pan and toss to coat. Cook 1–2 minutes more so the sauce clings to each cube.

Prep the veggies. While tofu cooks, assemble fresh and cooked vegetables: slice cucumbers, shred carrots, steam broccoli, or warm edamame. Keep textures varied for the best bowl.

Assemble. Spoon rice into bowls. Add crisp tofu, arrange veggies, and sprinkle with green onions and sesame seeds. Squeeze lime over the top if you like brightness.

Serve immediately. Crispy tofu is best hot from the pan. If you want extra heat, drizzle with more sriracha or a dash of chili oil.