Lemongrass Tofu and Noodle Bowl with Spicy Peanut Sauce (Vegan)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the tofu: Cut the pressed tofu into 1/2-inch cubes. In a bowl, whisk together minced lemongrass, garlic, grated ginger, soy sauce, maple syrup, rice vinegar, and sesame oil. Add the tofu and toss to coat well. Sprinkle cornstarch over the tofu and toss again to evenly coat.

Spread the tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.

Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, sesame oil, and sriracha. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

Assemble the bowls: Divide the rice noodles among four bowls. Top with crispy lemongrass tofu, shredded carrot, sliced cucumber, sliced red bell pepper, chopped green onions, and cilantro.

Drizzle generously with spicy peanut sauce and garnish with chopped peanuts. Serve immediately.