From craving to table
Instructions
- 1
Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
- 2
Cut the tofu into 1/2-inch cubes. Pat dry with paper towels.
- 3
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides (about 8 minutes). Remove tofu and set aside.
- 4
In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, sriracha, rice vinegar, brown sugar, hot water, garlic, and ginger until smooth.
- 5
In the same skillet, add the remaining 1 tablespoon oil. Add carrots and bell pepper; sauté for 2-3 minutes until just tender.
- 6
Add the cooked noodles to the skillet with veggies. Pour in the peanut sauce; toss to coat evenly and heat through for 2 minutes.
- 7
Add crispy tofu, half the peanuts, and half the green onions. Toss gently to combine.
- 8
Divide among bowls. Top with remaining peanuts, green onions, cilantro, and lime wedges. Serve immediately.