Soak or cook the noodles. Prepare rice noodles according to package directions until just shy of tender. Rinse under cold water to stop cooking and prevent sticking. Toss with a teaspoon of oil and set aside.

Make the sauce. In a bowl, whisk peanut butter, soy sauce, lime juice, tamarind (if using), maple syrup, rice vinegar, chili sauce, sesame oil, and enough warm water to form a pourable, creamy sauce. Taste and adjust: more lime for tang, soy for salt, maple for sweetness, chili for heat.

Prep the tofu. Pat tofu dry. Cut into 1/2-inch cubes. Season lightly with salt or a splash of soy.

Crisp the tofu. Heat 1–2 tablespoons oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer. Cook 6–8 minutes, turning occasionally, until golden on most sides. Transfer to a plate.

Stir-fry aromatics and veggies. Add another drizzle of oil. Stir-fry garlic and scallion whites for 30 seconds until fragrant. Add your veggies (start with the firmest, like broccoli, then peppers and carrots, finishing with quick-cooking sprouts or snow peas). Cook 3–4 minutes until crisp-tender.

Combine noodles and tofu. Add noodles and tofu back to the pan. Toss to warm through.

Add the peanut sauce. Pour in most of the sauce and toss vigorously over medium heat until everything is coated and glossy, 1–2 minutes. If it seems dry, add a splash of water or the remaining sauce. Remove from heat.

Finish and serve. Stir in scallion greens and half the peanuts. Plate and top with remaining peanuts, cilantro, and lime wedges. Serve immediately with extra chili sauce on the side.