First, if making crispy tofu, drain and press the water out (I like to buy pre-pressed tofu to make it easier!). Then heat a skillet over medium heat and add about 1-2 tbsp olive oil. Dice your tofu into bite-sized pieces and place in the skillet. Cook about 5 minutes each side until the tofu starts to crisp up and turn golden brown. When done, remove from heat and set aside.

Next, make your sriracha peanut sauce by blending all ingredients together in a food processor or blender until smooth. Now cook your noodles according to package directions.

**NOTE: I find that they don't stick together as much when you add olive oil to the boiling water.

Drain and rinse your noodles, then add the noodles back into the pot with the sriracha peanut sauce. Toss to coat the noodles well. You can either shred your cabbage and carrots into the pot and mix, or serve your noodles into bowls and then add the shredded veggies to each bowl. Top each noodle bowl with snap peas, fresh cilantro, crispy tofu, peanuts, freshly grated ginger and lime juice.