Step 1: Press and Prepare the Tofu
Start by pressing the tofu to remove excess moisture. Wrap the block in a clean kitchen towel, set it on a plate, and place something heavy (like a cast iron pan) on top for about 15–20 minutes. Once pressed, cut the tofu into bite-sized cubes.

Step 2: Coat the Tofu for Crispiness
In a large bowl, toss the tofu cubes with cornstarch, salt, and black pepper. Make sure each piece is evenly coated. This simple step is the key to achieving that addictive crispy crust.

Step 3: Pan-Fry the Tofu
Heat the neutral oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer and fry for about 3–4 minutes per side, turning carefully to get an even golden-brown sear. Remove from the skillet and set aside on a paper towel-lined plate.

Step 4: Sauté the Aromatics and Veggies
In the same skillet, lower the heat slightly and add the sesame oil. Sauté the garlic, ginger, and the white parts of the green onions for 1–2 minutes until fragrant. Add the bell peppers and carrots, cooking for another 5–6 minutes until just tender but still vibrant.

Step 5: Build the Chili Crunch Sauce
Add the chili flakes, soy sauce, rice vinegar, maple syrup, and vegetable broth to the skillet. Stir well to combine. Let the mixture simmer for 2–3 minutes, allowing the sauce to thicken slightly and the chili to infuse.

Step 6: Assemble the Casserole
Preheat the oven to 375°F (190°C). In a greased 9×13 casserole dish, spread the cooked jasmine rice in an even layer. Top with the sautéed veggies and pour over the chili crunch sauce. Nestle the crispy tofu pieces on top, pressing them in slightly so they soak up the flavor.

Step 7: Bake Until Bubbly
Cover the casserole dish with foil and bake for 20 minutes. Then uncover and bake for an additional 10 minutes to allow the tofu edges to crisp up again and the sauce to bubble around the edges.

Step 8: Garnish and Serve
Once out of the oven, sprinkle the casserole with toasted sesame seeds, the green parts of the green onions, and a few fresh cilantro leaves if you like. Serve hot, optionally with a wedge of lime and a little drizzle of extra chili oil if you want to boost the heat.