8 ounces seasoned baked tofu, drained and cut into ¾-inch cubes
⅓ cup chopped cilantro
⅓ cup chopped dry-roasted peanuts (omit for peanut-free)
Lime wedges, for garnish
Instructions
Bring 6 cups of water to boil in a large pot. Add the noodles, stir to separate and then cover and remove the pot from the heat. Let stand 6 minutes, or until soft. Drain the noodles.
While the noodles are softening, whisk together the teriyaki sauce, peanut butter, hot water, and chili sauce in a small bowl.
Heat the sesame oil in a large skillet over medium-high heat. Add the garlic and ginger and stir fry for 30 seconds. Then add the snow peas and stir fry for 3 minutes. Add the tofu and stir fry 1 minute. Add the teriyaki sauce mixture and cook for 2 minutes, or until sauce thickens, stirring occasionally. Finally, add the noodles to the pan and gently toss with a fork for 2 to 3 minutes or until the noodles are coated with the sauce and heated through.
Sprinkle each serving with cilantro and peanuts, and serve with lime wedges.