In a medium bowl, whisk soy sauce with hoisin, curry paste, fish sauce and sesame oil. Set aside.
In a large bowl, toss tofu with sriracha.
Heat a large non-stick pan over medium-high heat. Add 1 tsp canola oil and tofu. Cook, stirring occasionally until golden brown, about 4-5 minutes. Remove to plate and reserve.
Add remaining oil followed by asparagus and zucchini, cook until softened about 5-7 minutes until vegetables have softened and browned slightly. Add tofu and soy mixture. Cook another 1-2 minutes or until thickened.
Serve over rice and sprinkle with sesame seeds.