Step 1

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 2

Fill a large pot halfway with hot water (from the tap) and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Drain in a colander and rinse.

Step 3

Meanwhile, preheat a large skillet over medium heat.

Step 4

Medium dice tofu, then sprinkle with cornstarch, salt, and pepper.

Step 5

Once the skillet is hot, add oil and swirl to coat the bottom. Add tofu and stir-fry until golden and crispy, 7-8 minutes. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

Step 6

Meanwhile, wash and dry the fresh produce.

Step 7

Trim and halve zucchini lengthwise, then slice crosswise into thin half-moons. Place in a large bowl.

Step 8

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl with the zucchini.

Step 9

Peel and mince ginger and garlic. Add both to the bowl.

Step 10

Return skillet to medium heat, add more oil, and swirl to coat the bottom. Add veggies, salt, and pepper; stir-fry until fork-tender, 5-6 minutes. (Reserve bowl for the next step.)

Step 11

While the veggies are cooking, juice lime into the reserved bowl. Add soy sauce, water, and additional cornstarch, then whisk to combine the sauce.

Step 12

When the veggies are done, add sauce to the skillet and cook, stirring occasionally, until thickened, 2-3 minutes.

Step 13

Meanwhile, trim green onions and cut crosswise into thin pieces.

Step 14

Once the sauce has thickened, add noodles, tofu, and green onions to the skillet. Toss to coat and continue to cook until warmed through, 1-2 minutes more. Remove from heat.

Step 15

To serve, divide stir-fry between plates or bowls. Enjoy!