Step 1

If preparing tofu, slice your block into cubes, place on a parchment-lined baking sheet, spray with a little oil, and bake for 15 to 20 minutes at 400F, until crispy on the outside.

Step 2

Meanwhile, prepare your soup. In a large pot, add the oil, onion and ginger. Saute until fragrant, approximately 3 minutes.

Step 3

Then add the garlic, peanut butter, chili sauce, maple syrup, rice vinegar and soy sauce, along with around 1/4 cup of the broth. Mix until the sauce is creamy.

Step 4

Add the remaining broth and coconut milk, then bring to a boil. Add in your noodles, and cook until they’re al dente. Alternatively, you can cook your noodles separately and serve with the rest of your toppings.

Step 5

While the noodles cook, prep the veggies: slice the chili pepper, cilantro, and green onions. Crush your peanuts, if using.