Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

Heat sesame oil in a non-stick skillet over medium-high heat. Once hot, add tofu cubes and fry for about 5 minutes on each side until golden brown and crispy.

Rinse quinoa under cold water. In a medium saucepan, combine quinoa with water or vegetable broth. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes.

In a separate skillet, heat sesame oil over medium heat and add broccoli florets and sugar snap peas. Stir-fry for 10-12 minutes until bright green and tender-crisp.

In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, minced garlic, and grated ginger. Add water gradually to reach desired sauce consistency.

Lower heat on the skillet with tofu and add half of the peanut sauce. Stir gently to coat the tofu evenly and heat for about 2-3 minutes.

To serve, place a scoop of quinoa in each bowl, top with stir-fried vegetables, then add warm tofu. Drizzle remaining peanut sauce over and garnish with green onion, crushed peanuts, cilantro, and lime juice.