Spicy Peanut Noodles with Crispy Tofu

1.Prepare the Tofu: In a medium bowl, toss the cubed, pressed tofu with cornstarch and salt until evenly coated. This helps achieve crispiness.

2.Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer, ensuring not to overcrowd the pan. Cook for 4-6 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.

3.Cook the Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain the noodles and rinse briefly with cool water to stop the cooking process and prevent sticking.

4.Make the Peanut Sauce: While the noodles cook, whisk together all peanut sauce ingredients (peanut butter, hot water, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, garlic, and ginger) in a bowl until completely smooth. If the sauce is too thick, add hot water, one tablespoon at a time, until it reaches a pourable consistency.

5.Combine: In the large pot or a mixing bowl, combine the drained noodles, shredded carrots, and sliced red bell pepper.

6.Dress and Serve: Pour the peanut sauce over the noodles and vegetables. Toss thoroughly until everything is evenly coated. Gently fold in the crispy tofu.

7.Garnish and Serve Immediately: Divide the spicy peanut noodles among bowls. Garnish generously with chopped scallions and crushed roasted peanuts.