Spicy Peanut Tofu Stir-fry with Soba Noodles

Press 1 block (396g) extra-firm tofu for at least 20 minutes to remove excess water. This can be done by wrapping it in paper towels, placing it between two plates, and weighting it down. Once pressed, cut the tofu into 1-inch cubes.

Bring a large pot of water to a boil. Add 160g soba noodles and cook according to package directions until al dente, typically 4-6 minutes. Drain the noodles, rinse them thoroughly with cold water to prevent sticking, and set aside.

Prepare the peanut sauce: In a medium bowl, whisk together 1/4 cup (64g) creamy peanut butter, 1/4 cup (60ml) low-sodium soy sauce or tamari, 2 tbsp (30ml) rice vinegar, 2 tbsp (30ml) maple syrup, 1 to 2 tsp (5-10ml) sriracha (adjust to your spice preference), 1 tbsp (8g) grated fresh ginger, 3 cloves (9g) minced garlic, 1 tsp (4.7g) toasted sesame oil, and 1/4 cup (60ml) water or vegetable broth until completely smooth. Add more water/broth a tablespoon at a time if a thinner consistency is desired.

Cook the tofu: Heat 1 tbsp (14g) neutral cooking oil in a large wok or a wide, non-stick skillet over medium-high heat. Add the pressed and cubed tofu to the pan, ensuring not to overcrowd it (cook in batches if necessary). Cook, stirring occasionally, until the tofu is golden brown and crispy on all sides, about 8-10 minutes. Remove the cooked tofu from the pan and set it aside.

Stir-fry vegetables: In the same wok, add the remaining 1 tsp (4.7g) toasted sesame oil. Add 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, 2 cups (180g) broccoli florets, and 2 medium julienned carrots. Stir-fry for 3-5 minutes until the vegetables are crisp-tender. Add 1 cup (100g) snow peas and cook for an additional 1-2 minutes until vibrant.

Combine and serve: Return the cooked tofu to the wok with the stir-fried vegetables. Add the cooked soba noodles and pour the prepared peanut sauce over all the ingredients. Toss gently but thoroughly to coat everything evenly. Continue to cook for 1-2 minutes, allowing the sauce to warm through and thicken slightly. Divide the stir-fry among 4 plates. Garnish each serving with 1/2 tbsp chopped roasted peanuts, a sprinkle of fresh cilantro, a pinch of sesame seeds, and a lime wedge.