Prepare the Tofu:

• Place the tofu between two sheets of paper towel on a plate. Set a heavy book on top and let it press for at least an hour to remove excess moisture.
• Preheat the oven to 425°F (220°C).
• Cut the tofu into cubes and place on a lined baking sheet. Spray with olive oil and season with salt and pepper.
• Bake for 30 minutes or until golden and crispy.

Cook the Rice Noodles and Sugar Snap Peas:

• While the tofu is baking, bring a large pot of water to a boil.
• Add the rice noodles and cook according to package instructions.
• Two minutes before the noodles are finished, add the sugar snap peas to the boiling water.
• Drain the noodles and sugar snap peas together when finished cooking.

Make the Peanut Sauce:

• In a medium bowl, combine the warm water, peanut butter, minced garlic, soy sauce, honey, sriracha, lime zest, and toasted sesame oil.
• Whisk until smooth and set aside.

Assemble the Dish:

• In a large mixing bowl, combine the drained noodles and sugar snap peas.
• Add the baked tofu and peanut sauce. Mix well until everything is evenly coated with the sauce.

Serve:

• Divide the rice noodles with tofu and sugar snap peas into serving bowls.
• Top with chopped peanuts and sliced scallions, if desired.
• Optionally, drizzle with extra soy sauce and sriracha to taste.