Tofu and Peanut Stir Fry

14 oz  package of extra firm tofu, rinsed, patted dry and cut into 1/2 inch cubes
2 x 9 oz packages Japanese style noodles
4 Tbsp soy sauce
1/2 tsp ground ginger
1 Tbsp olive oil
1 red bell pepper, sliced
1/3 C crunchy peanut butter
3 Tbsp maple syrup
2 Tbsp rice vinegar
1 Tbsp water
1 Tbsp sesame seeds
2 garlic cloves, chopped finely
1/2- 1 tsp chili paste
1/3-1/2 C cilantro, chopped finely
4 spring onions, sliced finely

Preheat the broiler. 

In a medium sized bowl stir together 1 tablespoon of the soy sauce and ginger, and gently coat the tofu cubes.
Lightly grease a baking sheet and spread the tofu cubes in a single layer and broil for about 5 minutes. Gently turn and broil for another 5 minutes until the tofu is light brown and crispy.
Meanwhile, sauté the red pepper in the olive oil for a few minutes until softened.
In a medium bowl, mix the the remaining soy sauce, peanut butter, maple syrup, rice vinegar, water, sesame seeds, garlic and chili paste and set aside.

Cook the noodles, rinse and drain and place in a large bowl. Stir in the peanut sauce, cilantro, and red pepper. Serve the noodles and top with tofu and spring onions.
This is super scrumptious and really hits the spot!