How to make it
In a medium sized bowl, combine the peanut butter, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, rice wine vinegar, maple syrup, Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, and water. Mix with a whisk until smooth and well combined.
Bring a pot of water to a boil. Add in the rice noodles and cook according to the package directions then drain.
Heat 2 teaspoons of the avocado oil in a large pan over medium-high heat. Add in the tofu and fry on each side for 2-3 minutes until all sides are golden brown. Remove the tofu from the pan and set it aside.
Pour the remaining avocado oil into the pan and heat over medium heat. Add in the broccoli and cook for 1-2 minutes. Then mix in the white parts of the bok choy and cook for another minute. Add in the red bell pepper, carrot, and green parts of the bok choy. Cook for 2 minutes. Remove the cooked vegetables from the pan and set them aside.
Pour the prepared sauce into the pan and allow it to start to bubble. Add in the cooked noodles and mix until all the noodles are coated in the sauce. Then mix in the vegetables and tofu.
Garnish with chopped peanuts, sliced green onions, and cilantro leaves. Serve with lime wedges. Enjoy!