If you haven't done this already, cook your rice. For 1 cup of cooked rice, you'll need to use ½ cup of uncooked rice. Make sure to follow the directions on the packaging for the best result.

Tofu: Either use a tofu press or wrap your block of tofu in a kitchen towel or a few paper towels. Place a few heavy objects on top of it (I like to use my Dutch oven). Let it press for 30 minutes and to 2 hours to get rid of excess moisture.

Preheat oven to 390ºF (200ºC). Cut tofu into 1-inch cubes and add to a medium bowl. Add soy sauce, sriracha, and black pepper. Toss until well coated. Add the cornstarch and toss again, until all sides are dusted in cornstarch.

Take a baking sheet and apply a small amount of vegetable oil or olive oil all over using a pastry brush. You can also use a cooking spray if you don't want to use oil. Add the cubed tofu, leaving enough space in between each piece so steam can escape.

Bake for 20-25 minutes, flipping halfway through, or until the tofu is crispy and golden brown.

Peanut sauce: In a small bowl, add peanut butter, soy sauce, sesame oil, rice vinegar, and sriracha. Using a whisk or a fork, mix until smooth and creamy. Taste and adjust the flavor if needed, adding more soy sauce or sriracha to taste. If you want to add some sweetness, you can add a drizzle of maple syrup as well.

Assemble: Add your cooked rice at bottom of a large bowl and top with your crispy tofu, vegetables, avocado, and last, but not least, a generous drizzle of peanut sauce. Enjoy your tofu Buddha bowl right away!