Sesame Ginger Tofu with Snap Peas and Rice Noodles

Bring 8 cups of water to a boil in a large pot or kettle.

Drain 28 oz extra firm tofu and wrap the blocks in a clean kitchen towel. Place a heavy plate or skillet on top and let it press for 5 minutes to remove excess moisture.

While the tofu presses, wash 12 oz sugar snap peas and trim the tough stem ends. Peel 2 inches of fresh ginger and grate it to yield 2 tbsp. Slice 3 stalks of green onions into thin rounds.

Place 10 oz thin rice noodles in a large heat-proof bowl. Pour the boiling water over the noodles and let them soak for 3 minutes until tender. Drain and set aside.

Unwrap the pressed tofu and cut it into 1-inch cubes. In a small bowl, whisk together 1/3 cup soy sauce, 2 tbsp honey, and 1 tbsp sesame oil.

Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and sear for 8 minutes, turning occasionally until the edges are golden and crisp.

Add the 12 oz trimmed snap peas and 2 tbsp grated ginger to the skillet with the tofu. Sauté for 3 minutes until the peas are bright green and crisp-tender.

Pour the soy-honey sauce mixture into the skillet. Toss everything for 1 minute until the sauce thickens slightly and coats the tofu and peas.

Add the drained rice noodles to the skillet and toss for 1 minute to heat through and incorporate the sauce. Garnish with sliced green onions and serve immediately.