Start by draining and pressing the tofu to remove excess moisture, ensuring it crisps up nicely. Cut it into 1-inch cubes and heat 2 tablespoons of sesame oil in a non-stick skillet over medium heat. Once hot, add the tofu cubes and cook for about 5 minutes on each side, or until they turn golden brown and crispy.

While the tofu cooks, rinse 1 cup of quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.

In a separate skillet, add chopped broccoli and sugar snap peas. Sauté the vegetables in a splash of water over medium heat for about 10-12 minutes until they're tender-crisp and vibrant in color. Stir occasionally to prevent sticking.

In a small bowl, whisk together 1/3 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sriracha, 2 minced garlic cloves, and 1 teaspoon of fresh ginger. Gradually add hot water, a tablespoon at a time, mixing until the sauce reaches your desired drizzling consistency.

Once the tofu is golden and crispy, reduce the heat to low and pour half of the peanut sauce over the tofu in the skillet. Gently fold to coat the tofu evenly and heat through for 1-2 minutes.

To create your bowl, start by layering a generous scoop of quinoa at the bottom of each bowl. Next, add the sautéed vegetables and top with the peanut tofu mixture. Drizzle the remaining peanut sauce over the top.

Serve the assembled bowls warm, offering lime wedges on the side for a fresh squeeze over each bowl before indulging.