Thai-Inspired Peanut Noodle Salad with Crispy Tofu

Press the tofu: Wrap 14 oz extra-firm tofu in paper towels and place a heavy object on top. Let sit for 15 minutes to remove excess moisture.

While tofu is pressing, prepare the vegetables: Julienne 1 large red bell pepper and 2 medium carrots, slice 1 medium cucumber into half-moons, chop 4 stalks of green onions, and roughly chop 1/2 cup cilantro and 1/4 cup mint leaves.

Make the peanut sauce: In a food processor or blender, combine 1/3 cup natural peanut butter, 2 tbsp rice vinegar, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tbsp sriracha sauce, 1 tbsp soy sauce, 1 tsp sesame oil, and 3 tbsp water. Blend until smooth. Add more water if needed to reach desired consistency.

Cut the pressed tofu into 1-inch cubes. In a bowl, toss tofu with 2 tbsp cornstarch until evenly coated.

Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden and crispy on all sides. Transfer to a paper towel-lined plate.

Cook 8 oz rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.

In a large bowl, combine the cooked noodles, prepared vegetables, 1 cup bean sprouts, and half of the chopped herbs.

Add 3/4 of the peanut sauce to the noodle mixture and toss until everything is well coated.

Heat the remaining 1 tbsp vegetable oil in the same skillet used for tofu. Add the crispy tofu back to the pan and drizzle with 2 tbsp of the peanut sauce. Toss quickly to coat and heat through, about 1 minute.

Divide the noodle salad among 4 serving bowls. Top each bowl with the crispy tofu.

Garnish with remaining fresh herbs, 1/3 cup crushed roasted peanuts, and lime wedges from 1 whole lime.

Serve the remaining peanut sauce on the side for additional drizzling.