Add basmati rice and 1.5 cups of water (3 cups for 4 servings) to a saucepan. Bring to a boil then reduce heat to simmer, covered for 10-15 minutes or until the water has been absorbed. Remove from heat and set aside covered to keep warm.
Preheat a large skillet over medium with 1 tbsp. of oil (2 tbsp. for 4 servings). Drain the tofu and press out any excess moisture, using a clean dish cloth or paper towel. The more water you remove, the crispier your end result will be! Slice the tofu into 1/2 inch cubes. Add the tofu to the skillet and season with salt and pepper. Fry the tofu for about 10 minutes, flipping occasionally to ensure most sides get golden brown and crisp. Remove from skillet and set aside.
In a small bowl, mix the cornstarch with 2 tbsp. of cold water (1/4 cup for 4 servings). Whisk until smooth, and add the brown sugar, soy sauce, garlic, and ginger. Whisk again and set aside.
Wash the bell pepper and snow peas. Snap the ends off of the peas, remove the core and seeds from the bell pepper and slice into 1/4 inch strips.
Once the tofu is finished and set aside, return skillet to the heat and add the sesame oil. Increase the heat to medium-high. Add the mushrooms and cook for 3-5 minutes until the mushrooms have reduced in size and browned slightly. Reduce heat to medium, add the bell pepper, snow peas and prepared sauce to the skillet. Cover to allow vegetables to steam for 1-2 minutes. Once the vegetables are tender crisp, add the tofu back to the skillet and toss everything together. Allow to cook for another 30 seconds or so, uncovered or until the sauce has thickened to your liking.
To serve, divide rice between serving dishes. Top with stir fry and sauce. Garnish with sesame seeds and sriracha to taste. Enjoy!