Step 1

Remove tofu from package and drain out water

Step 2

Cut tofu in half length wise so that you have two one inch slabs

Step 3

Place on a thick towel and cover the tofu with it

Step 4

Place a heavy object on top (such as a cast iron skillet)

Step 5

Allow to press for 30 minutes

Step 6

While tofu is pressing, prep your baby carrots, green onions, garlic, and ginger

Step 7

Once tofu is finished pressing, cut into chunks (see pictures in post for the size I used)

Step 8

Toss tofu in a bowl with 3 tablespoons of cornstarch to combine

Step 9

Heat a large skillet or jumbo cooker to medium high with 2 tablespoons of sesame oil

Step 10

Add tofu and cook for 15 minutes, flipping and stirring until browned on all sides

Step 11

Add 1 tablespoon of sesame oil to the skillet along with the garlic, ginger, carrots, green onion, and snow peas

Step 12

Turn heat to medium and cook, stirring often, for 10 - 15 minutes, until veggies are cooked but not soft

Step 13

While the veggies cook, make your stir fry rice noodles according to package instructions, until cooked to desired texture

Step 14

Drain noodles once they are finished cooking

Step 15

Once veggies have finished cooking, add the cooked noodles and stir fry sauce to the skillet

Step 16

Cook an additional 5 minutes, until everything is combined and coated in stir fry sauce

Step 17

Use tongs for easier mixing of the stir fry and the noodles

Step 18

Serve and enjoy!