Press the extra-firm tofu to remove excess moisture, then dice it into 1-inch cubes. In a large skillet, heat 2 tablespoons of sesame oil over medium heat. Once hot, add the tofu cubes in a single layer and cook for about 5 minutes on each side until golden brown.

In a separate skillet, add 1 cup of broccoli florets and 1 cup of sugar snap peas over medium heat. Cook for approximately 10-12 minutes until tender yet crisp, adding a splash of water halfway through. Cover to steam for a few minutes.

In a small mixing bowl, combine 1/3 cup of peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sriracha, and 1 minced garlic clove. Gradually stir in hot water until sauce reaches desired consistency.

Pour half of the peanut sauce over the crispy tofu in the skillet. Cook together on low heat for about 1-2 minutes, stirring gently until the tofu is fully coated and warmed through.

To serve, place a scoop of cooked quinoa in each bowl. Layer with sautéed vegetables and topped with peanut tofu. Drizzle remaining peanut sauce over the dish.

Sprinkle with optional toppings like diced green onion, crushed peanuts, and chopped cilantro. Enjoy this warm and satisfying meal!