👩🏻‍🍳 Instructions

• Prepare the Tofu:

  • Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with 1 tbsp of soy sauce until coated. Sprinkle the cornstarch over the tofu and toss again until each piece is lightly dusted.

• Cook the Tofu:

  • Heat the neutral oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer, ensuring not to crowd the pan (cook in batches if necessary). Cook for 10-15 minutes, turning occasionally, until all sides are golden brown and crispy. Remove from the skillet and set aside.

• Make the Peanut Sauce:

  • While the tofu is cooking, prepare the sauce. In a small bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, and sriracha. Whisk until the sauce is smooth and creamy. If it's too thick, add another tablespoon of warm water until it reaches your desired consistency.

• Cook Noodles and Bok Choy:

  • Bring a large pot of water to a boil. Cook the noodles according to the package instructions. In the last 2 minutes of cooking time, add the halved bok choy to the boiling water to blanch it.

• Assemble the Dish:

  • Drain the noodles and bok choy well and return them to the pot or a large mixing bowl. Add the crispy tofu, shredded carrot, and the peanut sauce. Toss everything together gently until the noodles and vegetables are thoroughly coated in the sauce.

• Serve:

  • Divide the noodles among four bowls. Garnish generously with chopped peanuts, sliced scallions, and a sprinkle of sesame seeds. Serve immediately.