Prepare your tofu: Press the tofu for at least 15 minutes to remove excess moisture. Cut it into bite-sized cubes and pat dry with paper towels. This step is crucial for getting that crispy exterior!

Cook the noodles: Bring a large pot of water to boil and cook your noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

Make the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and sriracha if using. Add warm water gradually until you reach a smooth, pourable consistency.

Crisp the tofu: Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Remove and set aside.

Sauté the vegetables: In the same skillet, add garlic and ginger. Cook for 30 seconds until fragrant. Add bell peppers and carrots, cooking for 2-3 minutes until slightly softened.

Combine everything: Add the cooked noodles to the skillet with vegetables. Pour the peanut sauce over everything and toss well to coat. Add the crispy tofu back in and gently mix.

Serve and garnish: Transfer to serving bowls and top with sliced green onions, sesame seeds, and fresh cilantro. Enjoy immediately!