Directions

Preheat the oven to 400° F. While the oven is preheating, drain and slice the tofu lengthwise so it is half the thickness [about 1/2″ thick]. To press the tofu, wrap both slices in a clean towel and place a heavy object on top, such as a cast iron skillet or a heavy book. Once the oven is ready, cut the pressed tofu into 1/4″ pieces. Place the tofu in one layer on a prepared baking sheet, season with sea salt and pepper, and bake for 25-30 minutes until golden and crispy.

While the tofu is baking, prepare the rice noodles following the package directions. For the vegetables, preheat a cast iron skillet or sauté pan over low-medium heat. Add sliced bell pepper, onions, and a 1/4 cup of water. Sauté until softened, stirring often. Turn heat to low and add green onion and bean sprouts. Stir to combine and remove from heat. Once noodles are ready, add them to the skillet and stir to combine.

To prepare the sauce, combine soy sauce, peanut butter, maple syrup, sriracha, and garlic into a medium-sized bowl. Pour 3/4 of the sauce over noodle, veggie, and tofu mixture. Stir well to coat everything in sauce.

Serve and top with remaining sauce. Garnish with cilantro, peanuts, and additional sriracha, if desired.