If you haven't pressed it already, wrap each tofu block in a clean kitchen towel, set a heavy pan on top, and press 10–15 minutes while you chop the vegetables. Cut into 3/4-inch cubes and pat very dry — surface moisture is the enemy of crispiness.

Toss the cubes with the cornstarch, salt, and pepper until lightly coated. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer (work in two batches if crowded) and cook undisturbed 2–3 minutes per side, until golden and crisp on most sides, about 8 minutes total. Transfer to a plate. This hot-skillet + cornstarch combination is the crispy-tofu enabler — without it, the tofu steams instead of searing.

While the tofu cooks, whisk the peanut butter, soy sauce, rice vinegar, lime juice, sriracha, honey, and coconut milk in a small bowl until smooth. It should be pourable — thin with a tablespoon or two of water if it seems thick.

Add the remaining tablespoon of oil to the same skillet over medium-high heat. Add the bell pepper, broccoli, and snap peas; cook, stirring, until bright and crisp-tender, about 3 minutes. Add the garlic and ginger and cook 1 minute more, until fragrant.

Pour the peanut sauce over the vegetables and bring to a gentle simmer. Cook 2–3 minutes, until the sauce thickens slightly and coats the vegetables. If it thickens too much, splash in 1–2 tablespoons of water.

Return the crispy tofu to the skillet and toss gently to coat — handle it lightly so the crust stays intact. Spoon over rice and top with peanuts, cilantro, and lime wedges.