Tofu Chow Mein-Style Noodles

• Heat a large non-stick pan over medium-high.
• When hot, add peanuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
• Transfer to a plate.

• To the same pan, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.) 
• Cook for 6-7 min, turning occasionally, until crispy and browned all over.
• Transfer tofu to a plate.
• Meanwhile, bring a large pot of salted water to a boil over high.

• Reduce heat of the pan to medium, then add carrots. Cook for 1-2 min, stirring often.
• Add bok choy. Cook for 1-2 min, stirring often, until veggies are tender-crisp.
• Add tofu, vegetarian oyster sauce, honey-garlic sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (4 tbsp) water and remaining Moo Shu Spice Blend. Cook for 2-3 min, stirring often, until sauce thickens. Remove from heat.

• Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite. 
• Strain and rinse noodles with warm water.
• Return noodles to the pot and set aside.

• To the pot with noodles, add stir-fry mixture and half the peanuts. Toss to combine.
• Divide noodles between bowls.
• Sprinkle remaining peanuts over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season the chicken.