Stir-fried vegetable noodles with peanut sauce and spring onions

Cut tofu into 4 square slices. Place folded paper towel between the slices and press out excess moisture. Repeat and press under a chopping board. Leave for 10 minutes to absorb as much moisture as possible.
Bring a pot of water to the boil. When done, add rice noodles and cook according to package directions.
Add peanut oil to a wok (or pot or pan). Place over high heat. Add garlic and ginger if using, and cook for 1 minute until aromatic.
Add tofu to wok and cook until starting to brown. Now add broccoli and capsicum, and stir continually for 3–5 minutes.
Add bok choy and peanut sauce, stir to combine and cook until vegetables are tender-crisp. Use the broccoli as your yardstick.
Serve noodles topped with vegies and tofu in peanut sauce, crushed peanuts, and spring onions. Enjoy!
Meanwhile, chop up your vegies.
Cut up slices of tofu as you like them. Marinate tofu in soy sauce if desired, though a good peanut sauce should be tasty enough that you don't need to.