Heat up a pot of water and cook noodles according to package instructions. Drain and rinse under cold water after cooking.
8 oz dried noodles of choice
In the meantime, make peanut sauce by combining everything needed.
⅓ cup peanut butter, 3 tablespoons soy sauce, 1 ½ tablespoons rice vinegar, 1 ½ tablespoons maple syrup, 2 teaspoons sesame oil, 1 teaspoon chili powder
Combine together salt and cornstarch. In a zip top bag, place in tofu along with the cornstarch mixture. Toss until tofu is well coated.
1 tablespoon cornstarch, ½ teaspoon salt
Heat up a tablespoon or so of neutral tasting oil in a medium cast-iron / non-stick skillet on medium high heat. Place tofu in a layer and cook for 3-4 minutes on each side, until most sides are golden brown. Set aside.
Add in another ½ tablespoon of oil back into Saute garlic for 1-2 minutes, before adding in cabbage and carrot. Cook for 3-4 minutes until veggies have softened, stirring frequently.
3 cloves garlic, 3 cups shredded cabbage, 1 medium carrot
Toss in peanut sauce along with cooked noodles and tofu. Toss until everything is well combined. Give it a taste and add more soy sauce, if needed. Remove from heat, serve and enjoy!