Open the package of tofu and drain the water from it. In order for the tofu to hold its shape when it is cooked, as much moisture as possible will need to be removed in a process called 'pressing' the tofu. Fold a dish towel in half and lay on a baking sheet. Place 1-2 paper towels on the dish towel and place the tofu on top. Put 1-2 more paper towls on the tofu and place another baking sheet or cutting board on top. Weigh down with heavy objects such as cans of food, a cast iron pan, or cookbooks. Press for at least 15 minutes, or up to 1 hour.

Cook the noodles and cook according to package directions (the cook time varies depeding on the brand you use). Add edamame to the noodles when there is 1 minute left of cooking time. The noodles should be tender, but not mushy. Strain and rinse under cold water. Place in a bowl and toss with 1 tablespoon of toasted sesame oil.

While waiting for the water to boil and the noodles to cook, make the peanut sauce. Using a blender, blend the peanut butter, rice vinegar, soy sauce, honey, water, and red pepper flakes until smooth. Add more water if needed to make a smooth, pourable sauce. If a tangier sauce is desired, add more rice vinegar 1 tablespoon at a time.

After tofu is done being pressed, cut tofu into 1/2" cubes.

Place a large nonstick saute pan over medium-high heat and add the sesame oil. When oil is hot, arrange the tofu cubes in a single layer in the pan. Do not stir. Allow the tofu to brown, then flip and continue to cook until most of the sides are browned.

Combine noodles, tofu, carrots, and green onion in a large bowl. Add the sauce and toss to combine. Garish with chopped peanuts and cilantro. This dish is best served room temperature or cold.

* Note: If there is a peanut allergy, the peanut butter can be exchanged for tahini, and the peanuts for sesame seeds in the same amounts.