Drain tofu and pat with a clean towel to remove some of the moisture. Crumble into bite sized pieces with a fork or clean hands.

Bring a large pot of water to a boil and season with salt. Add pasta and cook as directed on the package. Once cooked, strain and set aside in a large mixing bowl.

At the same time, heat a large pan over medium heat. Once hot, add oil and then add the crumbled tofu. Cook on one side for 5-6 minutes or until browned. Stir or flip to continue browning on all sides, about 5 minutes more.

Move tofu to one side of the pan and add more oil to the center of the pan. Add stir fry veggies and cook, stirring occasionally, until cooked through, about 5-6 minutes.

Meanwhile, in a mixing bowl or jar, combine peanut butter, water, soy sauce, honey, vinegar, ginger, garlic powder, red pepper flakes, and chili sauce. Stir or shake until completely combined and set aside.

Once veggies are cooked, add veggies and tofu to the cooked pasta and top with the sauce. Stir to combine.

Separate evenly in bowls, top with peanuts, serve and enjoy!