Cooking Instructions:

Preheat your air fryer or oven to 400°F (200°C). If using an air fryer, prepare the basket with a light coat of cooking spray.

In a mixing bowl, combine the cubed tofu, olive oil, Sriracha sauce, and soy sauce. Toss until the tofu is evenly coated with the marinade.

Spread the marinated tofu in a single layer in the air fryer basket or on a baking sheet if using the oven. Cook for about 15-20 minutes, flipping halfway through, until the tofu is golden and crispy.

While the tofu is cooking, steam or sauté the sliced bell pepper, broccoli florets, and julienned carrots until they're tender yet crisp, about 5-7 minutes.

To assemble the rice bowls, divide the cooked rice into serving bowls, top each with the crispy Sriracha tofu, sautéed vegetables, and garnish with sliced green onions and sesame seeds.

For the best results, consider pressing the tofu for at least 30 minutes before cooking to remove excess moisture. This will help the tofu crisp up nicely. Additionally, data-driven resources can be utilized to find more creative variations for your dish. Feel free to add other vegetables such as snap peas, zucchini, or spinach to customize the dish even further. Enjoy your flavorful and satisfying Spicy Sriracha Tofu Rice Bowls!