From craving to table
Instructions
- 1
Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
- 2
Press tofu to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes with cornstarch until evenly coated.
- 3
Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides, 7-10 minutes. Remove tofu and set aside.
- 4
In the same pan, add remaining 1 tablespoon oil. Add bell pepper, carrots, and snap peas. Stir-fry for 3-4 minutes until just tender.
- 5
In a bowl, whisk together all peanut sauce ingredients until smooth.
- 6
Add cooked noodles, peanut sauce, and tofu to the skillet with the vegetables. Toss everything together until well coated and heated through, about 2 minutes.
- 7
Top with green onions, roasted peanuts, cilantro, and serve with lime wedges.