10 oz rice noodles

10 oz chickpea tofu, cubed (homemade or store‑bought)

1 cup bean sprouts

1 bell pepper, thinly sliced

1 cup shredded carrot

1 cup cucumber, julienned

A handful of fresh herbs (e.g. cilantro or basil)

Lime wedges, for serving

For tofu marinade:

2 Tbsp creamy peanut butter

2 Tbsp coconut aminos (soy‑free substitute)

1 Tbsp lime juice

1 Tbsp vinegar (rice or apple cider)

1 tsp grated ginger

1 tsp sriracha (adjust to taste)

1–2 Tbsp water to thin if necessary

For peanut sauce:

¼ cup creamy peanut butter

¼ cup coconut aminos

2 Tbsp lime juice

1 Tbsp vinegar

1–2 tsp grated ginger or garlic

Water to thin to drizzling consistency

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Cook rice noodles according to package directions; drain and set aside.

Whisk together marinade ingredients and toss chickpea tofu cubes to coat. Let marinate for 10–15 minutes.

Air‑fry (or bake) tofu at 400 ° F for 5–6 minutes until golden and crisp.

Meanwhile, whisk together peanut sauce ingredients, adding water until desired consistency is reached.

Divide cooked noodles into bowls. Top with crispy tofu, bean sprouts, bell pepper, carrot, cucumber, and herbs.

Drizzle generously with peanut sauce and serve with lime wedges.