Directions

1. 1

   Drain the tofu and wrap it in a clean kitchen towel or paper towels. Press gently for 10 minutes to remove excess moisture. Cut the tofu into 1-inch cubes and set aside.

2. 2

   Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente, about 7–8 minutes. Drain well in a colander and set aside.

3. 3

   In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and water until smooth. This is your peanut sauce. Set aside.

4. 4

   Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. When the oil is hot, add the tofu cubes in a single layer and let them cook undisturbed for 3–4 minutes until the bottoms are golden brown.

5. 5

   Gently turn the tofu pieces and continue cooking for another 3–4 minutes until all sides are lightly browned and crispy. Transfer the tofu to a plate.

6. 6

   In the same skillet, add the remaining 1 tablespoon of canola oil over medium-high heat. Working in batches if necessary, spread the cooked noodles in a single layer and let them cook undisturbed for 4–5 minutes until the bottom is crispy and golden brown.

7. 7

   Stir the noodles and continue cooking for another 2–3 minutes, stirring occasionally, until they are evenly crisped and golden throughout.

8. 8

   Pour the peanut sauce over the noodles in the skillet and toss gently to coat, cooking for 1–2 minutes until heated through. Return the tofu cubes to the skillet and fold gently to combine.

9. 9

   Divide the crispy noodles and tofu among four serving bowls or plates. Top with sliced green onions and crushed peanuts. Serve immediately while the noodles are still crispy.