Step 1

Before starting, wash and dry all produce. Getting a crispy, golden exterior on the cubed tofu is the key to making them delicious. To accomplish this, dry the tofu as best as you can with paper towels - dry tofu will crisp up better than damp ones. Bring a medium pot of salted water to a boil. Cut bok choy into 1-inch pieces. Thinly slice green onions. Peel carrot lengthwise into ribbons. Juice half the lime (1 lime for 4 ppl), then cut remaining lime into wedges. Pat tofu dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Peel, then mince or grate garlic.

Step 2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Transfer tofu to a plate and set aside.

Step 3

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then carrots, garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Transfer veggies to the plate with tofu.

Step 4

Add noodles to the pot of boiling water. Cook, stirring occasionally, until tender, 1-3 min. Drain and rinse noodles with cold water to gently separate noodles. Add 1/2 tbsp oil (dbl for 4 ppl). Toss together, then set aside.

Step 5

Whisk together peanut butter, vegetarian oyster sauce and honey in a large bowl. Gradually whisk in the soy sauce, lime juice and 1/4 cup water (dbl for 4 ppl). Toss in veggies, tofu and noodles.

Step 6

Divide veggie tofu noodles between bowls. Drizzle over any remaining sauce from the bowl. Sprinkle over green onions. Squeeze over a lime wedge, if desired.