Spicy Peanut Noodles with Jersey Greens and Crispy Tofu

Prepare the tofu: Cut the pressed tofu into 1/2-inch cubes. Toss with cornstarch until evenly coated. Preheat oven to 400F/200C.

Bake the tofu: Spread the tofu in a single layer on a baking sheet. Drizzle with 1 tablespoon of vegetable oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Alternatively, pan-fry the tofu in batches until golden brown and crispy on all sides using the same amount of oil.

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

Make the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, garlic, ginger, and red pepper flakes. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be pourable but still thick.

Combine ingredients: In a large bowl or wok, combine the cooked noodles, Jersey Greens, and crispy tofu. Pour the peanut sauce over the mixture and toss well to coat everything evenly.

Garnish and serve: Garnish with sliced scallions and sesame seeds. Serve immediately or chill for later.