Spicy Peanut Noodle Bowl with Seared Shrimp

Press the 14 oz of tofu between paper towels with a heavy object on top for 15 minutes to remove excess moisture. Once pressed, cut into 1/2-inch cubes.

While the tofu is pressing, prepare the vegetables: julienne 2 medium carrots, thinly slice 1 large red bell pepper, dice 1 medium cucumber, chop 4 stalks of green onions, and roughly chop 1/2 cup of cilantro. Set aside.

Prepare the peanut sauce by whisking together 1/3 cup peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 2 tbsp sriracha, 3 minced garlic cloves, and 1 tbsp grated ginger in a bowl. Add 1/4 cup warm water and whisk until smooth.

Bring a large pot of salted water to a boil. Cook 12 oz of linguine pasta according to package directions until al dente (about 8-10 minutes). Drain and rinse with cold water to stop the cooking process.

In a small bowl, toss the 1 lb of shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp cornstarch until evenly coated.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden and crispy. Season with 1/4 tsp salt and remove to a plate.

In the same skillet, add the remaining 1 tbsp vegetable oil. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove from the pan and set aside.

In a large mixing bowl, combine the cooked pasta, 3/4 of the peanut sauce, and toss until well coated.

Divide the dressed noodles among 5 serving bowls. Top each bowl with an equal portion of the crispy tofu, seared shrimp, julienned carrots, sliced bell pepper, diced cucumber, and chopped green onions.

Drizzle the remaining peanut sauce over each bowl. Garnish with chopped cilantro, crushed peanuts, and a lime wedge from the whole lime.

Serve immediately, or refrigerate and serve chilled for a refreshing summer meal.