Begin by dicing the drained and pressed extra-firm tofu into 1-inch cubes. Heat a non-stick skillet over medium-high heat and add sesame oil, allowing it to shimmer. Carefully place the tofu in the skillet and fry for about 5 minutes on each side, turning occasionally until golden brown and crispy.

In a medium saucepan, combine rinsed quinoa with water (or vegetable broth) in a 1:2 ratio. Bring the mixture to a boil over medium heat, then reduce to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Fluff the quinoa with a fork.

In another skillet, heat a splash of sesame oil over medium heat. Add the broccoli and sugar snap peas, and sauté for 10-12 minutes, stirring frequently.

In a mixing bowl, whisk together smooth peanut butter, soy sauce, rice vinegar, sriracha, minced garlic, and ginger. Gradually add hot water to reach your desired sauce consistency.

Once the tofu is crispy, pour half of the prepared peanut sauce over it in the skillet. Stir gently, allowing the tofu to soak up the flavors for 1-2 minutes over low heat.

To serve, place a generous portion of fluffy quinoa in bowls, then top with the sautéed broccoli, sugar snap peas, and peanut-coated tofu. Drizzle the remaining peanut sauce over the bowls.