Spicy Tofu Peanut Noodle Bowl

Cook 8 oz of noodles according to the package directions, then drain and rinse thoroughly with cold water to prevent sticking.

Toss 14 oz of cubed tofu with 1 tbsp of cornstarch in a medium bowl until the tofu is evenly coated.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the coated tofu and cook for 8 to 10 minutes, turning occasionally, until crispy and golden brown on all sides. Remove from heat.

In a mixing bowl, whisk together 1/2 cup natural peanut butter, 3 tbsp soy sauce, 2 tbsp chili garlic sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp lime juice, 1/4 cup warm water, 2 cloves minced garlic, and 1 tbsp grated ginger until the sauce is smooth and creamy.

Divide the cooked noodles evenly among 4 bowls. Top each bowl with a portion of the crispy tofu, 1/4 cup of shredded carrots, and 1/4 cup of sliced cucumber.

Drizzle the spicy peanut sauce generously over each bowl. Garnish with a sprinkle of sliced green onions and chopped peanuts before serving.