Sweet-Spicy Lime Chili Tofu Bowls

1. Cook the rice. Rinse rice until the water runs mostly clear. Cook according to package directions. Season the cooking water with 1/4 teaspoon of the salt. Fluff and keep warm.
2. Roast the veggies. Heat oven to 425°F. On a sheet pan, toss broccoli, bell pepper, red onion, and snap peas (if using) with 1 tablespoon oil, 1/2 teaspoon salt, smoked paprika, and garlic powder. Roast 18 to 22 minutes, stirring once, until browned at the edges and tender-crisp.
3. Crisp the tofu. Pat tofu very dry (longer press equals firmer, crispier tofu, but 10 minutes works). Toss with 2 tablespoons cornstarch and 1/4 teaspoon of the salt. Heat a large skillet over medium-high heat with 2 tablespoons oil. Add tofu in a single layer (work in batches if needed, crowding = steaming). Cook 10 to 12 minutes, turning every 2 to 3 minutes once it releases easily, until golden and crisp on multiple sides.
4. Make the glaze. In a small saucepan over medium heat, whisk soy sauce, maple syrup, chili garlic sauce (or sambal oelek), rice vinegar, ginger, garlic, and lime zest. Bring to a gentle simmer. Whisk the cornstarch slurry again, then whisk it into the sauce. Simmer 1 to 2 minutes until glossy and slightly thick.
5. Finish with lime. Turn off heat. Whisk in lime juice and sesame oil. Taste. Want it sweeter? Add a teaspoon more maple. Want it hotter? Add more chili sauce.
6. Glaze and assemble. For maximum crisp, keep tofu separate and spoon sauce over just before serving. For maximum simplicity, toss tofu and veggies together in a big bowl with the sauce. Serve over rice and finish with scallions, sesame seeds, herbs, and lime wedges.

Quick tip: If you want extra crisp tofu, sauce the veggies heavily and drizzle tofu lightly. Crisp edges deserve a little respect.