Press the tofu to remove excess water, then cut it into cubes. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides. Remove them from the skillet and set them aside.

Cook the noodles according to the package instructions until they are al dente. Drain them and rinse them under cold water to stop the cooking process. Set them aside.

 In a small bowl, whisk together Veeba Sriracha Sauce, Peanuts, soy sauce, rice vinegar, minced garlic, and sesame oil until smooth and well combined. Adjust the amount of Sriracha sauce according to your desired level of spiciness.

 In the same skillet used for the tofu, heat another tablespoon of vegetable oil over medium-high heat. Add the sliced bell pepper and julienned carrot, and stir-fry for 2-3 minutes until they are tender-crisp.

Add the cooked noodles, crispy tofu cubes, and chopped green onions to the skillet with the stir-fried vegetables. Pour the prepared sauce over the mixture and toss everything together until the noodles and tofu are evenly coated with the sauce.

Transfer the Tofu & Peanut Noodles to serving plates or bowls. Garnish with chopped peanuts and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing over the noodles, if desired.