Preheat your oven to 425°F and bring 10 cups of water to a boil in a large pot. Either use a tofu press or place the tofu between two clean kitchen towels and place something heavy (I use a stack of cookbooks) on top to weight it down and press it for at least 5 minutes. 14 ounces extra-firm tofu
Slice your pressed tofu into 1-inch cubes and add it to a mixing bowl with the cornstarch and olive oil. Toss to coat.
2 tablespoons olive oil, 1 teaspon cornstarch
Transfer the tofu to a large baking sheet, leaving plenty of space in between each cube. Roast for 25 minutes on the top rack, flipping after 15 minutes.
Meanwhile, make your spicy peanut sauce. Add all of the sauce ingredients to your blender. Blend on high until smooth. Taste to see if you want more heat. If so, add up to an additional tablespoon of Sriracha until your preferred spice level is achieved.
2 cloves garlic, ½ cup creamy peanut butter, 1 tablespoon fish sauce, 1 tablespoon rice vinegar, 1 tablespoon sriracha, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, ½ teaspoon ginger paste, 2 tablespoons lime juice, ½ cup water
Once your water is boiling, cook rice noodles according to directions on the box.
8 ounces rice noodles
Toss the cooked noodles and crispy tofu in the sauce. Garnish with chopped peanuts and diced green onion. Enjoy!
1 sprig green onion, 1 handful peanuts