Remove tofu from packaging and drain of extra water.
Press the tofu by placing on a plate, then topping with a couple of paper towels and placing something heavy on top, like a couple of cookbooks. Let it sit for 15-20 minutes, so excess liquid can seep out.
Cut tofu into 1" cubes.
Combine soy sauce, Sriracha, peanut butter, garlic, ginger, vinegar, lime juice and water.
Toss tofu in half of the mixture.
Heat additional oil in wok or large skillet over medium-high heat.
Add tofu and cook, for about 2-3 minutes on each side, until crust forms, about 12-15 minutes total.
Remove tofu from skillet.
Add broccolini and asparagus (or your preference of veggies), and cook until tender, about 8-10 minutes.
Add tofu and toss with remaining sauce, and cook until sauce is warmed.
Serve over rice, quinoa, or noodles.