Creamy Peanut Noodles!

1. Prepare your protein of choice and vegetables. For the crispy tofu: 2. Remove the tofu from the package, wrap in a paper towel and gently press to release liquid. Cut into squares or desired sized pieces. 3. Add the corn starch to a plate and lightly dip the tofu into the cornstarch coating all sides. Add a couple tbsp of oil to a pan over medium heat, enough to cover the pan in a thin layer of oil. Add the tofu to the hot oil and cook for 2-3 minutes on each side or until golden. Remove the tofu once golden on all sides and place on a plate lined with paper towels. Lightly sprinkle over salt. For the sauce: 4. In a small bowl combine sauce ingredients. Mix well until smooth. If need be use a hand blender or transfer the ingredients to a blender and blend until smooth. If the sauce seems a bit thick, add in a few splashes of broth to loosen. 5. Add 3 cups of broth to a pot, bring over medium high heat. Once boiling, add in two packets of noodles and boil for 4-5 minutes. Once the noodles are cooked, most of the broth should be evaporated. If quite a bit remains, strain out the remaining broth, reserve and keep on standby in case you need to loosen the noodles. 6. Add the sauce to the cooked noodles, toss and cover for 2-3 minutes so the sauce thickens and sticks to the noodles. If you need to loosen the sauce add a small splash of broth back in and toss. 7. Serve with veggies, tofu, and top with green onions & chili paste.