Peanut-Braised Tofu w/Noodles

A delight regardless of the vegetables you choose. We've tried a handful of different veggies and have also changed up the noodles. I would increase the sauce proportionally, if you add additional vegetables.

Ingredients
1 lb. firm tofu, cut into 1/2-inch cubes
1 c. snow peas, trimmed and cut
1/2 lb. thin, fresh Chinese noodles (i.e. rice noodles)
1/2 c. coconut milk
1/2 c. creamy natural peanut butter
1 tbsp. chili paste
1 tsp. sugar
1/4 c. vegetable broth
2 tbsp. soy sauce
2 tbsp. fresh lime juice

Directions
Cut, rinse and dry the tofu. Bring a large pot of water to a boil. Add the snow peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package. Drain the noodles, rinse well under cold running water, and drain again. Set aside.

In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the chili paste, sugar, broth, soy sauce, and lime juice. Add the tofu. Cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about two minutes. Stir in the peas and the noodles. Serves 4.