Satay Tofu and Shrimp Noodles

• Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
• In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning occasionally, until crispy and golden all over.
• Transfer tofu to a plate. Cover to keep warm.

• Reheat the pan over medium.
• Add carrots and 1/4 cup (1/3 cup) water. Cook for 2-4 min, stirring often, until water is absorbed.
• Add 1 tbsp (2 tbsp) oil, then shrimp, garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp and shrimp just turn pink, 3-4 min.*
• Transfer shrimp and veggies to the plate with tofu.

• Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
  
• Reserve 1/4 cup (1/2 cup) noodle water. Strain and rinse noodles with warm water. 
  
• Return noodles to the pot. Add 2 tsp (4 tsp) oil, then gently toss to coat. 
• Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.

• To a large bowl, add peanut butter, reserved noodle water and honey. Whisk until smooth.
• Add vegetarian oyster sauce, soy sauce and lime juice.
• Add veggies, tofu and sauce to the pot with noodles, then toss to combine.

• Divide satay tofu noodles between bowls.
• Drizzle over any remaining sauce from the bowl.
• Sprinkle green onions over top.
• Squeeze over a lime wedge.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.