In blender combine soy nut butter, water, soy sauce, limejuice, garlic, ginger, and sesame oil. Cover and process or blend until smooth and set aside. Drain tofu; pat dry with paper towels. Cut tofu into 1¿2-inch slices; in a 12-inch nonstick skillet heat cooking oil over medium-high heat. Add tofu; cook for 5 minutes or until browned. Turn slices. Cook 5 minutes more. Remove slices to a cutting board. Cut each slice into 1-1/2- to 2-inch triangles or squares. Add soy nut butter mixture to skillet. Heat through. Meanwhile, cook noodles according to package directions; drain and add to skillet. Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat. Sprinkle with peanuts; serve immediately.
Ready in 20 min