Step 1

Press the tofu. To get the excess water out of the tofu, you can use a tofu press or

Step 2

Marinate the tofu. In a medium bowl, combine the soy sauce and lemon or lime juice. Toss gently to coat. Let marinate for about 15 minutes.

Step 3

Make the peanut sauce. In a small bowl, whisk together the honey, soy sauce, lemon or lime juice, peanut butter, sriracha, and water.

Step 4

Soak the rice noodles.  Put the noodles in a large bowl and cover with hot water. Let stand for about 5 minutes, until the noodles soften. Drain the noodles.

Step 5

Brown the tofu. Heat 1 tablespoon of the oil in a large skillet or wok set over medium heat. Add the tofu, discarding the marinade, and cook, turning occasionally, until golden brown and crisp on all sides, about 5 minutes. Remove from heat and set transfer to a plate.

Step 6

Stir fry the vegetables. Heat the remaining oil in the wok over medium-high heat. Add the carrots and stir fry for 2 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms soften, about 3 more minutes.  Add the garlic, ginger, onion, and bell pepper and cook for about 3 more minutes.

Step 7

Add the noodles and sauce. Add the drained noodles and then the peanut sauce. Stir to combine well and ensure that the noodles are well coated. Taste and add salt and pepper as needed.

Step 8

Serve immediately, garnished with red pepper flakes, scallions, crushed peanuts, and lime wedges.