Instructions

1. Preheat the oven to 400 degrees F.
2. Whisk together all of the sauce ingredients (soy sauce, peanut butter, water, sambal oelek, sugar, ginger, lime juice/zest, garlic cloves, rice wine vinegar) in a small bowl. Set aside. 
3. Cube the tofu and place on a non-stick baking sheet, or a lightly sprayed baking sheet. Bake for 25 minutes until golden brown and crispy. 
4. While the tofu is cooking, place the rice noodles in a large bowl and cover with very hot tap water. Let soften for 15-20 minutes. 
5. Place tofu in a bowl along with 1/2 of the sauce and 1/2 cup peanuts to marinate. 
6. In a large skillet over medium heat, add the tofu and peanut marinate and let cook for 5 minutes until sauce thickens. Add in the noodles and the rest of the sauce and stir fry for another 5 minutes or until softened, adding a tablespoon or two of water as needed if the noodles start to stick. 
7. Remove from heat and spoon into lettuce leaves, then top with desired toppings.